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Roman recipes

Salt cod stew


800 g pre-soaked cod
50 g pine nuts
50 g sultanas
400 g tomato purée
300 g onion
1 decilitre extra virgin olive oil

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.

Related to: Secound courses