Baccalà alla ghiotta

To prepare the codfish alla ghiotta, first cut the desalted cod into pieces, without removing the skin 1. Clean the onion and slice it thinly 2, then cut the olives into rings 3.

Rinse the capers to remove the salt and finely chop the parsley 4. Finally, peel and cut the potatoes into cubes 5. Heat a drizzle of oil in a large pot, then add the potatoes 6.

Brown the potatoes for a few minutes 7, then pour in a ladle of water 8. Cover with the lid 9 and cook over medium heat for about 10-15 minutes, or until they are tender 9.

Meanwhile, in another large pan, fry the onion with a splash of oil 10, then add the tomato pulp and salt 11. Cover with the lid 12 and cook over low heat for 15 minutes.

After this time, add the potatoes 13, the pieces of cod 14, and the raisins 15.

Also add the pine nuts 16, olives 17, and desalted capers 18.

Flavor with the chopped parsley 19, then cover with the lid 20 and continue to cook for another 15 minutes, always on low heat 21.

Once the cooking time has elapsed, plate 22 and garnish with some chopped parsley 23 before serving your delicious codfish alla ghiotta 34!