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Dried cod following the Florentine's way

Course Fish
Cuisine Tuscan
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author Giulia


  • 500 g dried salted cod, soaked
  • 600 g ripe tomatoes
  • 2 potatoes
  • 1 clove of garlic
  • ½ onion
  • Flour
  • Salt
  • Freshly ground black pepper
  • Parsley for garnish


  • Cut the cod into 5 cm chunks. Pat them dry with some kitchen paper and flour them on both sides.
  • Peel the potatoes and cut them into thin slices, then flour them too. Fry the cod chunks in a large non-stick pan until slightly golden. At the end, fry the potatoes too.
  • Set aside in a dish with some cooking paper to soak up the extra olive oil.
  • In the meantime, make the tomato sauce. Heat 3 tablespoons of extra virgin olive oil in a non-stick pan with a whole garlic clove and some finely chopped onion. Add 2 tablespoons of water to cook the onion through: it is supposed to be tender. Add the tomatoes, cut into small pieces, season with pepper and cook for at least 15 minutes, until it becomes a liquid but thick tomato sauce.
  • Put cod and potatoes in a greased saucepan and cover with tomato sauce. Add salt only if needed, usually the cod is already salted.
  • Reduce to a simmer and cook for about 5 minutes, so that all the flavours will be mixed together. Sprinkle with some parsley and serve hot.
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