Livornese-style Cod

Here is the recipe for Livornese-style Cod, a typical dish from Tuscan cuisine, particularly from Livorno, where the fish is cooked with tomatoes and onions, creating a tasty stew.

Ingredients

• 600 g of soaked cod
• 500 g of peeled tomatoes
• 1 large onion
• 2 cloves of garlic
• 1 bunch of chopped parsley
• 5 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• Black olives (optional)
• Salted capers (optional)
• 1 chili pepper (optional)

Preparation

1. After soaking the cod for 24-48 hours, changing the water frequently to desalt the fish, drain it and dry it with paper towels.

2. In a large pan, heat the extra virgin olive oil and sauté the finely chopped onion and whole garlic cloves until golden.

3. Add the chili pepper if you like a bit of spiciness.

4. Add the peeled tomatoes, lightly crushing them with a fork, and cook for about 10 minutes until a slightly reduced sauce forms.

5. At this point, add the cod cut into medium-sized pieces, cover with a lid, and cook over medium heat for about 20-30 minutes, turning the pieces of fish gently from time to time.

6. If you wish, you can enrich the sauce with black olives and previously desalted capers.

7. When the cod is cooked, soft but still firm, turn off the heat and adjust the salt and pepper.

8. Sprinkle with fresh chopped parsley before serving.

Did you know?

Livornese-style Cod is a dish that originated as peasant food, typical of fishermen, who used, because of its long preservation, the cod soaking it carefully to make it soft and edible again. The recipe has evolved over time to earn a place of honor in the Tuscan culinary tradition.