This dish was my mom’s favorite recipe, reminding me of my origin and childhood.
Baccala’alla Romana or Cod Roman Style contains all the flavors and contrast that a dish should have, keeping the harmony and balance between onion, raisins and pine nuts, finished with the sweetness of the cherry tomatoes infused with basil. Without forgetting the tenderness and juicy seared cod. A trip straight to Rome in a dish.
Ingredients: ( 1 serving)
8 Oz Cod fillet
4 Tbs. Extra Virgin Olive Oil
1/4 Onion julienned
2 Tbs. Raisins
2 Tbs. Pine nuts
1 Cup Cherry tomatoes in a can or 10 fresh cherry tomatoes plus 2 tbs. crushed tomatoes
5 Leaves fresh basil julienned
Salt & Pepper
- Take a medium-large pan, add the oil and warm it up at medium heat for a minute then add the onion and pine nuts. Stir it for a couple of minutes, add the raisins and cherry tomatoes. Season it with salt and pepper.
- Let simmer for 3/4 minutes, add the basil and a little bit of hot water (2-3 tbs.) to avoid the sauce sticking into the pan.
- Take the cod fillet, lightly season it with salt and pepper, set it into the sauce. Cook for 3 minutes each side adding a bit of hot water to the sauce as needed. Buon Appetito!
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