Baccala alla Fiorentina

Ingredients

• 800 gr/ 1 2/3 lb baccal� (dried and salted cod)
• all-purpose flour for dusting
• olive oil
• 3-5 garlic cloves, minced
• fresh rosemary sprigs
• 1 onion, sliced
• 2 cans of peeled tomatoes
• salt and pepper to taste
• fresh parsley, finely chopped

Directions

1. Before preparing the fish, you need to rehydrate it. Soak it in water for 2-3 days, changing the water every 8 hours or so. Test the saltiness by breaking off a small piece. If it is still extremely salty, let it continue soaking as long as possible.
2. Remove the skin of the baccal�. Cut the fish into ca. 5 x 7 cm or 2 x 2 2/3 inch pieces.
3. Dust the fish pieces with flour. Heat olive oil in a pan and add the minced garlic and the rosemary. Add the baccal� and continue frying for a few minutes. Set the fish pieces aside to dry on kitchen towels.
4. Put the pan back on the heat and saute the onion together with the garlic until the onion softens. Then add the peeled tomatoes, and season with salt and pepper. Let the sauce simmer on a low heat for 30 minutes. Add the fish pieces and continue frying for about 10 minutes. Let the sauce rest for a minutes before serving and garnish each plate with fresh flat leaf parsley.