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Baccala’ alla Romana

Salt cod with
Tomato Sauce

1 1/2 lb (600 gr) dry salt cod, soak in water overnight
3 tablespoons extra-virgin olive oil
1/2 lb (200 gr) onion, finely sliced
red pepper
1/2 cup tomato, pureed
3 tablespoons raisin
salt

Cover and cook for about 10 minutes stirring occasionally, until the cod will be 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.

In a saucepan put oil and turn heat to medium. Add onion, red pepper, and sauté until onion will become soft. Add eventually 1 - 2 tablespoons of water if necessary.

Add tomato and cook stirring for about 10 minutes.

Add the cod pieces ...

... and the raisins.

Distribute the tomato evenly on the cod fish.