Salt cod in Red at Triestina

Clean it up stockfish Once soaked, remove the unusable parts and cut it into regular pieces. Gently beat the flesh, then make sure the slices are of similar size: this way they will cook evenly in the oven. saucepan and they will absorb the seasoning without falling apart excessively.

Pour half of the oil into a saucepan and arrange the pieces of stockfish. Salt Cover and cook over very low heat for about an hour. The bottom should remain moist and barely simmering; if it starts to dry out, add a little water at a time, avoiding completely submerging the fish.

Deprive the canned whole peeled tomatoes seeds and chop them. Add them to the saucepan together with the remaining oil, cloves of garlic peeled and crushed, with pepper and bay leaf. Stir gently or move the saucepan without breaking the pieces: the tomato must spread across the bottom forming a fluid and fragrant sauce.

Continue cooking on the heat very low for another hour; alternatively, transfer the preparation to the oven keeping the saucepan blanket. Cover in a thin stream with water and check that the bottom is simmering gently, without boiling. The fish is ready for the next stage when it is tender and the sauce appears blended.

Halfway through the second hour of cooking, peel the potatoes and cut them into chunks regular, then join them to the saucepanMake sure they are partially immersed in the sauce and continue until they become tender when tested with a fork, while the bottom thickens slightly without drying out.

Taste the seasoning and season with salt to taste only at the end, because it stockfish It may already be tasty. Remove the cloves of garlic and the bay leaf, then serve the salt cod very hot with its sauce and potatoes. Accompany it with polenta yellow, as expected from the preparation.