Baccala in umido alla Livornese
by Chef Gianni Caruso
- 2 pounds salt cod
- 1 tablespoon raisins, softened in luke warm water
- 1/2 pound onion
- 3 cups olive oil
- 4 anchovy fillets
- 1 tablespoon pine nuts
- 1 tablespoon capers
- 1 tablespoon parsley
- 1 pound tomatoes, peeled, seeded and chopped
- 1/2 cup black Gaeta olives, pitted
- The baccala chosen for this dish should ideally be of Mediterranean import, thick fillets on the bone and with the skin still on.
- Follow the usual procedure to soften the salt cod by immersing it in plenty of fresh water for at least three days. During this time the water must be changed at intervals of 6-8 hours.
- Once the baccala has been softened and the salt removed, cut into 2 ounce pieces.
- Lightly dust with flour and fry in very hot oil.
- Remove excess fat by placing it on paper towels. Set aside and keep warm.
- Sauté the onions in a separate skillet with 1 tablespoon of oil.
- When tender but not brown, add the anchovies, capers, olives and tomatos and let the sauce simmer gently for 20 minutes uncovered over a low heat.
- Add the fried baccala and baste it with the sauce, sprinkle with the raisins and pine nuts and bake for 1 hour at 375 degrees.
- Occasionally baste the top of the cod with the cooking liquids. If it gets too dry, add a few tablespoons of hot water.
- When ready, add the chopped parsley, drizzle a little extra virgin olive oil and serve.