The portal of the Rome Chamber of Commerce for agritourism and the local area
Bone the cod and cut it into strips about 5 cm long. Stew the onion in the oil in a large-enough container.
Brown the cod in the onion on a low flame and add the pinenuts, sultanas (soaked in warm water) and tomato purée. Let it cook on a low flame for 20 minutes in a covered container, and stir delicately.