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Salt cod with Tomatoes
Baccala’ alla Romana
1 1/2 lb (600 g) dry salt cod, soak in water overnight
3 tablespoons extra-virgin olive oil
1/2 lb (200 g) onion, finely sliced
1/2 cup tomato, pureed
3 tablespoons raisin
Cover and cook for about 10 minutes, stirring occasionally, until the cod becomes tender. Adjust salt after the cod is cooked and only if necessary.
Place the salt cod in a container to soak in water overnight, or as long as it's necessary to become tender, changing water occasionally. Eliminate the skin and eventual bones, and cut the fish in large pieces.
Put oil in a saucepan and turn heat to medium. Add onion, red pepper, and sauté until onion become soft. Eventually, add eventually 1 - 2 tablespoons of water if necessary.
Add tomato and cook stirring for about 10 minutes.
Distribute the tomato evenly on the cod fish.