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Salt cod Trasteverina style

Salt cod Trasteverina style

Salt cod Trasteverina style 

  • Chef: Andrea Golino
  • Difficulty: Average
  • Time: 20 min of preparation, 15 min of cooking
  • Type of Cooking: Boiling
  • Doses for: 10 people


  • 500 g of soaked cod
  • 250 ml of water
  • 2 bay leaves
  • 1 celery stick
  • 1 carrot
  • 1/2 onion
  • 15 g of sugar
  • Oil
  • Salt and pepper

For the finish:

  • 1 red onion
  • 1 clove of garlic
  • 400 g of tomato pulp
  • 50 g of raisins
  • 50 g of pine nuts
  • Raspberry vinegar


We roughly chop the vegetables and pour them into a pan. Cover with water and bring to the boil. We fillet the cod, removing the skin and thorns, and cut it into small pieces. We cook it in boiling water for 5 minutes, after which we drain it and dry it well. In the meantime, we clean the skin of the cod and cut it into strips of the same length, which we grease with oil. We place them on a plate, between two sheets of parchment paper, possibly with a weight on top. We dehydrate in the microwave for 10 minutes at 350 W. We prepare the sauce: finely slice the red onion, half we marinate it with raspberry vinegar, the other half we brown it in a pan with oil and garlic. Add the tomato pulp, cook the sauce, finish with the raisins and season with salt. We serve by placing the sauce on the bottom of the saucers, we lie on top of the cod and end with the toasted pine nuts, a petal of marinated onion and the dehydrated skin of the cod.

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