Ingredients
- 600g salt cod
- fresh parsley and basil
- 500g canned whole peeled tomatoes
- 100g black olives, stoned
- 30g capers, rinsed
- 2 cloves of garlic
- flour, to coat the salt cod
- sunflower oil, for frying
- extra virgin olive oil
Directions
For the salt cod stock
Fillet the salt cod and cut into even portions. Set aside. Prepare a stock with the trimmings, bones and skin: sauté them gently in a little extra virgin olive oil, one clove of unpeeled garlic and the basil and parsley stalks. Add 2 litres of cold water. Bring to the boil and cook until the stock has reduced by a half (about 1 litre in all). Sieve.
For the tomato sauce
Sauté the garlic in the extra virgin olive oil with the olives and capers, cut half the canned whole peeled tomatoes in half and keep the others whole and add to the sauce. Add the salt cod stock. Cook the sauce gently for about 20 minutes.
For the fried salt cod
Dry the salt cod fillets well, coat in flour and fry in plenty of sunflower oil at 170C until crisp. Remove and place on kitchen paper or in a stainless steel basket to drain.
To finish the dish
Place the fried salt cod fillets in the tomato sauce for 3 – 4 minutes making sure you turn them a couple of times. Serve hot.
