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1½ kilos salt cod, soaked and in portions
1 kilo tomatoes, puréed
2 small onions, grated
1 glass white wine
4 small onions, sliced in rounds
1 teacupful parsley, finely chopped
1 teacupful olive oil
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First prepare the sauce.
Sauté the grated onion in half the olive oil. |
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Quench with the wine and bring to the boil, then add the tomato purée. |
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Season with pepper and salt, if needed, and if you like add a little vinegar (½ soup-spoonful). Boil for 5 minutes and turn off the hotplate.
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Brush the cod portions with the rest of the oil and cook gently in the oven for 5-10 minutes until golden. |
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Remove from the baking dish and fill it with the onion slices and parsley. Put the cod portions on top and then pour the tomato sauce over all. |
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Bake in the oven at 200 0C for about 45 minutes. As an option, add a few potatoes.
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