Baccalà coi porri (salted codfish with leeks) | Carlo Florence chef

Ingredients

• 800 g of salted codfish already soaked
• 4 leeks
• 3-400g of potatoes (optional)
• 3 tablespoons extra virgin olive oil
• Peel and dice the potatoes as if you’re roasting them, then boil them until very soft. Once done, set them aside to cool.
• Slice the leeks into rounds and sauté them in olive oil in a large pan. After 5 minutes, add the boiled potatoes and toss for 2-3 minutes.
• Coat the baccalà in flour and fry it in extra virgin olive oil for about 5 minutes until golden.
• Break the fried baccalà into pieces and add it to the leeks and potatoes. Let everything cook together for 5-6 minutes, and your dish is ready!
• Main Courses