Baccalà “Alla Romana”, in guazzetto, is a stewed cod recipe traditionally cooked in Rome and nearby during Christmas period. In the past, Cod was quite expensive and for this reason was served only specific festive days, such as Christmas. This recipe is also very rich and tasty, a perfect dish for a special day!
600 g of peeled tomatoes
1 large onion or two small
1 clove of garlic
1 tablespoon pine nuts
1 spoonful of sultanas
flour to taste
extra virgin olive oil
3 or 4 spoons salt and pepper to taste
Cut the cod by removing the central part that contains the thorns. Roll the pieces in the flour, fry it in oil, and once finished dry the pieces with some paper towels and set them aside in a warm place.
In a large pan, pour the oil with the garlic clove, and once the clove is turning yellow remove it. Add the onions cut into wedges and cook over low heat until they become tender. Add pine nuts and sultanas. Mix well and cover with the peeled tomatoes mashed with a fork (or “Sfragnati” with your hands, as described in Roman dialect), salt and pepper and cook. If you need to add a few tablespoons of water.
At this point add the cod put aside and leave to flavor for a few minutes.