Salt cod with Leeks

Dry it carefully salt cod Once soaked, remove the bones and divide it into evenly sized pieces. Thorough drying reduces spattering during frying and helps the flour adhere evenly. Finish the process when the surface is dry to the touch and the slices are ready to be floured.

Pass every piece of salt cod in the flour, coating it with a thin, even layer. Gently shake off the excess: too much breading will make the bottom heavy and cause it to separate in the oil. The fish is ready when the flour adheres without forming visible lumps.

Fry the pieces in a skillet with plenty of oil, letting them brown on all sides. Turn them carefully and stop cooking when the surface appears evenly golden. Drain them well and transfer them to paper towels or paper towels, so they lose excess oil without losing the crust.

Cut the leeks into rounds and brown them in a earthenware pot with a little oil. Cook them over medium heat until they soften and turn a light golden brown, without burning. The process is complete when the aroma becomes sweet and the slices are tender.

Add the pieces of leeks to the sautéed leeks salt cod fried. Mash the ripe tomatoes with a fork and add them to the shallow pan, distributing them around the fish. Season with salt and pepper, considering the saltiness already present in the salt cod. The mixture it must be moist and well distributed, without completely covering the pieces.

Pour half a glass of vinegar into the shallow pan and let the liquid distribute between the leeks, tomatoes and salt cod. Proceed over medium heat until the vinegar loses its pungent note and the bottom begins to simmer. The process is ready when the aroma becomes more balanced and the liquid no longer appears separated.

Cover the shallow pan and cook over low heat for about thirty minutes. Maintain a gentle boil, avoiding aggressive cooking which could cause the salt codMake sure the bottom remains moist and slightly reduced: at the end of cooking, the leeks should be tender, the tomatoes combined, and the fish well-flavored.

Before serving, sprinkle the salt cod with a little extra virgin olive oil raw, off the heat and complete with a mince of chili pepperSpread the seasoning over the bottom of the pan and the fish pieces, without stirring vigorously to keep them intact. Serve when the dish is piping hot and the bottom is shiny and fragrant.