Baccalà in Guazzetto
Dania Masotti, one of Montefollonico's most acclaimed chefs, is a beloved friend of Tuscan Women Cook. She has taught our guests for nearly twenty years. Among her specialties is Baccalà in Guazzetto (Salted Cod in Tomato Sauce), which we have adapted from her classic cookbook La Cucina Toscana della Chiusa. This recipe lets the quality of the ingredients shine. Serve it as a first course or one of an assortment for a traditional Christmas Eve meal, Tuscan-style.
Servings: 4
Ingredients
- 1 pound salt or fresh cod
- 3 tbsp olive oil
- 2 onions, peeled and sliced paper thin
- 12 ounces tomatoes, about 3 large seeded and chopped
- salt and pepper
- flour for dredging
- oil for frying
- minced fresh parsley
Instructions
- If using salted cod, rinse it well to remove the salt. Soak it in cold water under refrigeration, for 2 or 3 days. Change the water twice a day.
- Heat the olive oil in a large saucepan over medium heat. Add the onions and sauté them until translucent, for 4 to 5 minutes. Add the tomatoes, lightly season with salt and pepper. Cook partially covered, adding more oil or some water, until the tomatoes and onions have softened, for approximately 10–12 minutes. Season to taste.
- Cut the cod into 2-inch pieces. Dredge the pieces in flour then pan fry the fish until golden in hot fat. Carefully transfer the fish to the sauce. Spoon some sauce over each piece and serve with fresh parsley.