- 1 1/2 lbs dried salt cod
- 1 cup of extra virgin olive oil
- 4 cups canned tomato pulp
- 2 garlic cloves
- 2 handfuls of boiled chard
- salt and pepper
Place the dried cod in water to soften and desalt it. Cut the fish into large pieces, dry, and lightly flour.
Brown the cod in a generous amount of hot olive oil. Add the tomato, salt, and pepper to taste.
Cook on medium heat for a few minutes. Mince the garlic and some parsley together and add to the pan towards the last few minutes of the cooking time.
Remove the cod from the pan and let rest in a dish. In the meantime, finely chop the chard and add them to the pan with remaining tomato sauce. Shred the cod in the dish and return to the cooking pan. Mix with the beets and cook for another 10-15 minutes.