Ingredients
A classic Tuscan baccalà alla livornese style preparation, enriched with potatoes, garbanzo beans, and bitter-sweet rapini.
Base recipe = 4 servings.
- 454 g salted cod, desalted and patted dry
- 285 g whole peeled tomatoes, blended
- 3 g garlic, minced
- 115 g cooked garbanzo beans
- 120 ml extra virgin olive oil, divided
- 150 ml dry white wine
- 454 g potatoes, peeled and diced
- 285 g rapini (broccoli rabe), blanched
- 2 g red chili flakes
- 28 g Italian parsley, chopped
- Sea salt and freshly ground black pepper, to taste
- 40 g flour, for dusting the cod
Preparation
- Soak the salted cod in cold water for 2–3 days, changing the water daily and keeping it refrigerated. Pat the fish dry, cut into portions, and dust lightly with flour.
- Heat part of the olive oil in a large skillet and fry the floured cod pieces until golden on both sides. Remove and set aside on paper towels.
- In the same pan, add the remaining olive oil and gently sauté the minced garlic, chopped parsley, and red chili flakes until fragrant. Deglaze with the white wine and simmer until the alcohol has evaporated.
- Add the blended tomatoes and the cooked garbanzo beans. Cook for a few minutes, then return the fried cod to the pan along with the diced potatoes. Season with salt and pepper, cover, and simmer gently until the potatoes are tender and the sauce has thickened, about 45 minutes.
- Meanwhile, blanch the rapini in salted boiling water until just tender. Drain and sauté briefly with a little olive oil, sliced garlic, and a pinch of chili flakes.
- To serve, arrange the rapini on serving plates or a platter, place the cod pieces on top, and spoon the tomato and potato sauce around. Finish with extra chopped parsley and a drizzle of olive oil if desired.
| Calories | ~360 kcal |
| Fat | ~18 g |
| Carbohydrates | ~14 g |
| Protein | ~34 g |
| Sodium | Varies with desalting of the cod |
