Ingredients
Heritage Tuscan seafood recipe scaled for plated service and production planning.
Base recipe = 1 serving.
- 170 g salted cod (desalted)
- 200 g canned peeled tomatoes
- 60 g polenta cornmeal
- 40 ml extra-virgin olive oil
- 8 g garlic
- 12 g parsley
Method
- Soak the cod for 48 hours, changing the water regularly until properly desalinated.
- Pat dry and lightly fry the cod in olive oil to develop flavor and structure.
- Prepare a tomato-garlic sauce and gently simmer the cod until tender and fully infused.
- Cook the polenta until smooth and creamy, keeping it soft for service.
- Plate the cod over the polenta, spoon over the Livornese sauce, and finish with parsley.
Chef’s Note: This dish is one of the great Tuscan seafood classics. The key is careful desalting and a gentle simmer so the cod stays succulent while absorbing the flavor of the tomato and garlic.
| Calories | 460 kcal |
| Fat | 19 g |
| Carbohydrates | 28 g |
| Protein | 34 g |
| Sodium | Variable — depends on final desalting of cod |