Dried Salt Cod Leghorn Style (Tuscany)

Fish

Ingredients

Dried salt cod - 2 pounds

Flour

Olive oil - 1 cup

Garlic, finely chopped - 2 cloves

Freshly made tomato sauce - 1 1/4 cups

Parsley, finely chopped - 1-2 sprigs

Soak the dried salt cod for 24 hours under cold running water. If this is not possible, change the water at least once every 8 hours.

Skin the cod and cut it into 4 inch squares. Dry well and roll in flour. Heat the oil in a large frying pan and saute the garlic gently until golden. Then add the pieces of cod and brown them well on both sides. Add the tomato sauce and cook over a low heat, stirring occasionally, for 30 minutes. Check seasoning and serve, garnished with chopped parsley.

Serves 6