Salt Cod with Green Olives (Apulia)

Fish

Ingredients

Pre-soaked salt cod - 2 1/2 pounds

Flour

Olive oil - 1 cup

Onion, finely chopped - 1 small

Italian peeled tomatoes - 12 oz can

Salt and pepper

Gherkins, sliced - 3

Capers - 1-1 1/2 tbsps

Green olives, pitted - 1/2 cup

Parsley, coarsely chopped - 2-3 sprigs

Thoroughly rinse the salt cod, skin it and remove the bones. Cut it into neat pieces, as even sized as possible and about 2 1/2 inches square. Wash the pieces, wipe them dry and roll them in flour. Arrange them in one layer in a shallow pan into which you have poured all but 2 or 3 tbsps of the olive oil. Brown the pieces of fish gently on both sides. Keep hot.

Heat 2 or 3 tbsps oil in a pan and fry the onion until soft and a pale golden brown. Chop the tomatoes, and stir them in with their liquid. Season to taste with salt and pepper, and cook over a moderate heat for 15 minutes, or until sauce thickens.

Drain the cod and arrange the pieces in another ovenproof dish. Cover with the tomato sauce, mixed with gherkins, capers and olives. Bake in a slow oven (325F) for about 15  minutes. Serve hot, garnished with parsley

Serves 6