Baccalà alla Maremmana

Baccalà alla Maremmana is a traditional dish from the Maremma region in Tuscany. It features salted cod (baccalà) prepared in a rich tomato-based sauce with various vegetables and aromatic herbs. The preparation of baccalà alla Maremmana typically involves soaking the salted cod in water for at least 24 hours, changing the water several times to remove excess salt and rehydrate the fish. Once the cod is ready, it is usually cut into pieces and lightly fried or simply cooked in the sauce. The sauce is made by sautéing onions and garlic in olive oil, then adding chopped tomatoes, herbs, and sometimes tomato paste. The cod is then simmered in this rich, savory sauce until it is tender and fully infused with the flavors of the tomatoes and herbs. Baccalà alla Maremmana is typically served hot, often with crusty bread or polenta to soak up the delicious sauce. It is a comforting and satisfying dish that exemplifies the use of simple, high-quality ingredients to create a meal that is both nutritious and full of flavor.