Baccalà alla romana

Roman-style cod is a traditional dish of Lazio cuisine, simple to prepare and full of flavor. Here is the recipe:

Ingredients

• 600 g of cod already soaked
• Flour, as needed to flour the cod
• Extra virgin olive oil, as needed
• 2 cloves of garlic
• 500 g of peeled tomatoes
• 1 chilli pepper (optional)
• Salt, as needed
• Black pepper, as needed
• 2 tablespoons of chopped parsley
• 100 g of pitted black olives

Preparation

1. After ensuring the cod has been properly desalted, dry it and cut it into pieces of about 5 cm on each side. Lightly flour it.
2. In a large pan, heat plenty of oil and fry the pieces of cod until they are golden on both sides. Once ready, transfer them onto paper towels to remove excess oil.
3. In the same pan, remove the excess oil leaving just enough to make a light sauté. Add the garlic cloves and, if you wish, a chilli pepper to add more spiciness.
4. When the garlic turns golden, add the peeled tomatoes that you have previously crushed. Season with salt and pepper and let cook for about 15-20 minutes until you get a thick sauce.
5. Add the cod to the sauce and cover with a lid. Cook for about 10-15 minutes, turning the pieces of cod gently from time to time.
6. In the meantime, chop the parsley and pit the black olives if necessary.
7. Just before turning off the heat, add the olives and chopped parsley to the cod and let it flavor for a few minutes.
8. Serve the Roman-style cod very hot, possibly accompanied by slices of homemade bread.

Roman-style cod is a dish that is tied to the tradition of fish dishes in the eternal city, often enjoyed during holidays, but delightful at any time of the year.

Tip from Il Cucinologo: For a perfect pairing, serve the Roman-style cod with a glass of Frascati Superiore, a white wine from Lazio that with its freshness and minerality pairs excellently with the rich and tasty flavor of the dish.