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DRIED CODFISH WITH CRUNCHY SKIN ON TOMATO SAUCE LAYER

30 min
Medium
Back to recipes

DRIED CODFISH WITH CRUNCHY SKIN ON TOMATO SAUCE LAYER

30 min
Medium
Ingredients (4 people)
  • Aromatic flowers to taste
  • Aromatic herbs to taste
  • Bread 4 slices
  • Dried codfish 1.1 lbs
  • Lemon 1
  • Water 4 cups
Preparation

Steam the dried codfish fillet then grill it on the skin side.
In the meantime, cook the Pomì chopped tomatoes by adding a glass of water and extra-virgin olive oil to it, then sieve it with a fine mesh and pour it over the dish, thus obtaining a shiny and soft layer.
Plate everything adding a slice of crispy bread on which to place the cod fillet and add a slice of lemon, herbs and aromatic flowers.

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