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Baccala Alla Romana

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  • 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 until golden.
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.
Converted by MC_Buster.
Per serving: 2188 Calories (kcal); 25g Total Fat; (10% calories from fat); 434g Protein; 32g Carbohydrate; 1035mg Cholesterol; 47857mg Sodium Food Exchanges: 0 Grain(Starch); 61 Lean Meat; 0 Vegetable; 2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.