Time
55 minutes
Serves
4
Difficulty
Medium
Ingredients
450g desalted salt cod fillet
1 1/3 cups brown onions
1 cup plain flour
560g canned whole peeled tomatoes, crushed with a fork
3 tablespoons extra-virgin olive oil
28g salted capers (to be desalted)
1/3 cup Taggiasca olives
28-56ml white wine
1 tablespoon of oregano
parsley to taste
salt and pepper to taste
Method
Desalt the capers by rinsing them repeatedly under running water. Then check to see that there are no bones in the salt cod fillet.
Cut the salt cod into four pieces of about 3cm each, keeping the skin on as it keeps the fish together during cooking. Then, peel and finely slice the onion.
Place a saucepan on the stove, add oil and onions and soften them over low heat, stirring occasionally, for about 4-5 minutes. When the onions are softened, set them aside.
Flour the pieces of cod quickly, shaking off any excess flour. Remove oil from the pan, if any. Increase the heat and then add the cod pieces. Brown them for about 1-2 minutes per side, then turn them as soon as they are golden.
Add white wine, and once it evaporates, lower the heat and add the tomatoes. Add the softened onions to the sauce. Then add the olives and desalted capers, season with the oregano and a pinch of salt and pepper.
Mix delicately, cover, and simmer for about 40 minutes over low heat. Add parsley to taste and serve.
