Stockfish with tomato

Stockfish with tomato
Stockfish with tomato 5 1 Stefano Moraschini

Instructions

07008 BACCALA with TOMATOES INGREDIENTS for 4 PERSONS 600 g of cod, 4 artichokes, 1 cup of chopped tomatoes, 100 g of raisins, 2 onions, 2 cloves of garlic, cognac, olive oil, flour, pepper, salt.

Put the raisins to soak in cognac.

Dry well the cod (after which you will have left to soak in water for at least 24 hours), cut into pieces, wash it in flour and FRY in very hot oil until golden.

Keep the oil aside.

Cut the artichokes in half, sprinkle with flour and FRY in oil used for fish.

Saute for a few minutes the onion and chopped garlic in a little oil, add the tomatoes and cook for 15 minutes over low heat, then put the pieces of cod, artichokes and raisins well squeezed.

Bake 10 minutes at most.

Stockfish with tomato

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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