Baccalà alla Livornese 
Salt Cod in a Tomatoey Sauce

Ingredients

For 2 to 3 people as a main course

• 300 g (10 oz) salt cod, cut into 6 cm x 6 cm pieces (approx)
• 500 g (1 lb) skinned, chopped tomatoes
• A quarter of a red or yellow pepper, cut into strips (optional)
• 2 teaspoons rinsed capers (optional)
• 2 cloves of garlic, chopped finely
• Bunch of parsley, chopped finely
• Olive oil
• Flour to dredge

Directions

• 48 hours in advance, rinse and soak the salt cod in water; change the water every 12 hours.
• Dry the cod on kitchen paper.
• Dredge in flour and fry on a high heat with a little oil on both sides until golden. You’ll do a couple of batches. Put the fish to one side.
• In the same oil (if it burns, change it, obviously), add the parsley and garlic (and pepper if using).
• Stir-fry for a few more seconds. Make sure the garlic does not burn! Add the tomato and stir well. Add the capers if using.
• Place the fish very carefully in the pan, covering well with the tomato.
• Cook on a low heat for 10-15 minutes, moving the fish around occasionally very carefully and making sure the sauce does not burn (add a little water, stock or white wine if necessary).
• Serve with steamed potatoes (a good contrast with the strong flavours of the fish dish), and fresh sautéed vegetables.