Ingredients for 4 people:800 g soaked salt cod(1)400 g freshly squeezed ripe tomatoes (or preserved peeled tomatoes)1 onion1 bunch of basil1 bunch of parsley2 cloves of garlic1 glass dry white wine7 tbsp Extra Virgin Olive Oil salt pepper
Try to eliminate any remaining bones from the cod, then cut it into squares measuring roughly 5 cm. Heat 4 spoonfuls of olive oil in a heavy-bottomed frying pan, add the pieces of cod and sear them all over. Turn up the heat, pour in the white wine and continue cooing over a low heat for 5-10 minutes, the time necessary for the wine to evaporate. Transfer the cod onto a plate and set it aside. Wash the parsley and basil, pat them dry and then chop them along with the peeled cloves of garlic. Add another 2-3 spoonfuls of oil to the pan in which you cooked the cod, heat slightly and then sauté the chopped herbs over a moderate heat for 5-6 minutes; add the onion (washed, cleaned and thinly sliced) and let it soften for roughly 10 minutes. Tip in the tomato, add just a little salt – taste it at the end, because the cod is obviously already salty – and some pepper, stir and continue cooking for 15 minutes. Now put the pieces of cod into the pan and, using a spoon, cover them with the sauce. Let everything cook together for about 10 minutes, then turn off the heat. Leave to rest for 5 minutes, then transfer the cod onto a (heated) serving dish with its sauce and serve while nice and hot!
(1) Even if you buy it already soaked and desalted, it’s always a good idea soak salt cod for at least a morning, changing the water once or twice before cooking it. If on the other hand you buy it still salted, it needs to be soaked for at least 2 days, with the water changed many times.