Ristorante L’insonnia
Ingredients and quantities

Quantities for 6 people:

  • 1.5kg pre-soaked salted cod fish
  • 500g fresh tomatoes
  • 1kg potatoes
  • ½ glass extra-virgin olive oil
  • 2 cloves garlic
  • oil for frying
  • flour
  • pepper
  • parsley
Accompanying wines:
Forlì IGT Chardonnay

Salted cod fish stew

Type of recipe: Main courses

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Preparation method:

Cut the salted cod fish into pieces, toss in the flour and fry in plenty of oil before draining on a sheet of kitchen paper. Peel the tomatoes and remove the seeds. Peel the potatoes and cut into chunks. Put some oil in a large pan with the garlic and sauté. When the garlic begins to brown, add the tomatoes and chopped potatoes. After a few minutes, add the fried salted cod fish and cook over a low heat for 40-45 minutes. Finish with a sprinkling of chopped parsley and add pepper to taste.

Serve in individual terracotta bowls to maintain the fragrance and temperature.

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