Fresh cod prepared Roman Italian style with a delicious tomato sauce. This is a version of Baccalà al pomodoro alla Romana, an authentic Italian dish usually made with dried salted This recipe is made with fresh cod which is more available in the US. Either way, this is a delicious Italian style fish dish!
SAUTÉ ONIONS: In a 12” sauté pan with high sides and lid OR a 6 quart dutch oven, sauté the chopped onion in olive oil uncovered over a medium flame until soft, translucent, and slightly brown, stirring occasionally, about 6 minutes.
PREP THE FISH: In the meantime, rinse cod under cold water, and pat dry. Check for any remaining bones, and remove with fish tweezers. Season cod fillets with about 1 teaspoon of the salt and ⅛ teaspoon of the pepper, and set aside to absorb.
MAKE THE TOMATO SAUCE: To the pan with cooked onions, add the puréed tomatoes, cumin, and the remaining salt and pepper, and stir to combine. Place the carrot, celery, and garlic in the tomato mixture to flavor the sauce. Bring to a boil over medium-high heat, then reduce flame to about medium low so that the sauce simmers uncovered and reduces. Cook until thick and jammy, about 30 minutes. The sauce will thin out later in the next step when the fish gives off water. Remove the carrot, celery, and garlic, and discard. Taste the sauce for seasoning. Add a little more salt, pepper, or cumin if desired. If the tomatoes are acidic, stir in ¼ to ½ teaspoon of sugar.
COOK THE FISH: Cook all the fish at once in a single layer in the tomato sauce, and do not overcrowd the pan. Take out a second large sauté pan with lid if needed, and in that case, divide the sauce into the second pan and heat for a few minutes on medium to bring the pan to temperature. Spoon some sauce on top of each filet. Turn to medium heat, and once the sauce starts to boil, cover with a lid and reduce the flame to medium low so that the sauce simmers. Do not flip the fish. The fish will cook quickly in about 5-7 minutes depending on the thickness of the fish. Take care not to overcook. The fish is ready when it is no longer translucent and is a solid white color inside. Cook until the center of the fish reaches an internal temperature of 145ºF on an instant read digital thermometer.
SERVE: Taste and add a little salt if needed. Sprinkle chopped Italian parsley on top as a garnish. Serve immediately. Serve with couscous, rice, potatoes, or crusty bread to absorb the extra sauce.
Notes
If you use baccalà (salted cod) for this dish, make sure to soak it in water in the refrigerator for 2-3 days to rehydrate prior to use. Change out the water a few times to get rid of the salt.
This can be made with or without the cod skin.
How to store: Leftovers can be stored in the refrigerator in an airtight container for up to 2 days. Turn the leftovers into a delicious pasta dish by tossing the sauce with cooked pasta and mixing in flaked pieces of fish.
How to freeze: I do not recommend freezing this recipe, as it will change the texture of the fish.
How to reheat: Reheat gently in a skillet until just warmed throughout.