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Baccala Alla Romana
1 1/2 lb Salt cod
2 tb Raisins
2 tb Pine nuts
3 tb Plus 1 tablespoon olive oil
1 lg Onion diced
2 Garlic cloves crushed
1 Dried chili pepper
18 oz Ripe tomatoes chopped; peeled, and seeded
1 Orange; Juice of
Fresh ground pepper; to taste
Be sure to soak the fish for 2 days in fresh water. Change water
every 5 hours.
Begin by soaking the raisins in tepid water and toasting the pine nuts
Cut the fish into 2 large fillets. Place a large pan over a medium
flame, add the olive oil and cook fish until it begins to brown.
At this point add the onion, garlic, and chili.
When tender add the chopped tomatoes and cook about 10 minutes.
Gently remove the fish and add the raisins, pine nuts, and a squeeze
of fresh orange juice to the tomatoes.
Serve the fish with ample sauce while hot.