- 500g desalted salt cod fillet
- 600g canned whole peeled tomatoes, smashed with a fork, including the juice
- 200g onions, peeled and thinly sliced
- 40 ml extra virgin olive oil, plus additional for cooking the fish, as needed
- 100g plain flour
- 30g salted capers (soaked in a little water for about 5 minutes, then rinsed)
- 60g Taggiasca or other tasty black olives
- 40 ml white wine
- 1-2 tsp dried oregano leaves
- chopped parsley, for serving
- salt and pepper
Check to see that there are no bones in the salt cod, then cut the piece of cod into 4 pieces of about 3 cm each keeping the skin on as it keeps the fish together during cooking. Set aside.
Sauté the onions in about half the oil, or more as needed, to soften them over a low heat, stirring occasionally for about 4-5 minutes. Remove to a plate and set aside.
Flour the pieces of cod, shaking off any excess flour. Return the pan to the heat, add a little more oil for frying, and add the cod to the pan, letting the pieces brown to a golden colour, about 2 minutes on each side. Remove the cod pieces from the pan and set aside.
Add the white wine to the pan, and once it evaporates, lower the heat and add the tomatoes, then the softened onions, the olives and capers, season with the oregano and a pinch of salt and pepper. Simmer for about 15 minutes until it has thickened, then add the cod.
Mix very delicately so that the fish doesn’t fall apart too much; cover and simmer for a further 15-20 minutes over a low heat.