Cod with tomato

Cod with Livornese-style tomato is a typical winter dish. I usually accompany it with polenta.
The cod is bought completely covered in coarse salt, so it is advisable to wash all the pieces of salt and place them in a bowl with water for at least a day before cooking it. Change the water more than once. After a day or two in the water, in the fridge, rinse and dab with Scotex paper. Next to it, fill a deep plate with flour.

Dredge all the cod pieces in flour and place them on a plate. Put a drizzle of oil in a pan and then add the floured cod pieces to fry for a few minutes on one side then turn them over to the other side. When you have finished frying all the pieces, place them on a plate and wash the pan.

Chop celery, onion and carrots. After having washed the pan, dry it and place it on the heat with a drizzle of extra virgin olive oil and fry your mixed mince. Cook a little then add the breaded cod pieces. Cook on both sides for a few minutes and then add the tomato puree and a glass of wine. Cook over a low heat with the lid on for about 20 minutes, stirring occasionally. Once cooked, place everything on a serving tray with a lid.

Buon Appetito!!