Dried and salted whitefish is sold by weight in the Caribbean store in Victoria Market in other stores it could be labelled is bacalao (Spanish) , morue (French) and baccalà ( Italian)
I love salty anchovies in a pasta sauce and wonderred in salt fish could be used in the same way, I found a few recipes for salt cod in a tomato sauces from Italy, to make this Baccala alla Napoletana.
The salt fish disintegrates into the tomato sauce adding a salty-creamy taste and the chilli adds a gentle kick against the fruity tomatoes.
Baccala alla Napoletana (Salt Fish Tomato Pasta Sauce)
100g of salt cod/fish
300g of fresh tomatoes ( or if using tinned add 1 tbsp of balsamic vinegar and 1 tsp of sugar)
150ml of water
1 medium onion finely chopped
1 tsp of fresh rosemary
2tsp of dried chilli flakes
3 tbsp of olive oil
2 tbsp of fresh parsley finely chopped
1 clove of garlic peeled and finely slice.
Juice of half a lemon
- To prepare the salt cod it needs to be soaked for 24 hours, changing the water every 6 hours or so, for the final soaking pour over boiling water and leave for half a hour.
- The skin can then be removed and any bones removed.
- Cut into small 1cm pieces
- Finely chop the onion , garlic , rosemary in olive oil until softened
- Add the tomatoes, water, half the chilli and the cod.
- Very gently simmer for 30 minutes , add the parsley
- Cook the pasta and mix with the sauce
- Squeeze over the lemon juice, sprinkle with the remaining chilli flakes