Salt cod stew with OLIO DI ROMA PGI Salt cod stew with OLIO DI ROMA PGI


  • 500 g soaked salt cod
  • 50 g pin kernels
  • 50 g raisins
  • 400 g tomato paste
  • 300 g onions
  • 100 ml olio di Roma PGI extra virgin olive oil


Bone the cod and cut into pieces of approximately 5 cm. Stew the onions in olive oil into a large saucepan. Fry the cod in the stewed onions on a low heat until golden brown, add the pine kernels, raisins (previously soaked in tepid water) and the tomato paste. Allow to cook on a low heat for approximately 20 minutes into a covered saucepan stirring gently from time to time.