Baccalà in guazzetto alla romana

Ingredienti

• 1 kilo (2 lbs dried salt cod, soaked overnight)
• 1 medium onion (finely sliced)
• A large can of tomatoes (300g)
• A handful of raisins
• A handful of pine nuts
• Salt and pepper
• Olive oil
• A sprig of parsley (finely minced)

Preparazione

1. 1

   In a large skillet or sauté pan, sauté the onions gently in olive oil until they are quite soft and translucent, seasoning the onions with salt and pepper as you go.

2. 2

   Add the canned tomatoes, crushing them with your hands as you add them to the pan. (Or pass them through a food mill if you don't like getting your hands messy...) Let the tomato simmer for 10-15 minutes, until the tomatoes have reduced down to a saucy consistency.

3. 3

   Add the baccalà pieces, along with the raisins and pine nuts. Season with salt and pepper. Turning the pieces in the sauce so they are covered all over, adding a bit of water to loosen the sauce if needed. Cover, leaving the lid slightly ajar, for a good 20-30 minutes, and simmer gently until the baccalà is cooked through and the sauce has thickened nicely. Check from time to time, and things are drying out, add a tad more water. Before serving, taste and adjust for seasoning.

4. 4

   Serve still hot, topped if you like with some minced parsley for color.