Soak the Baccala well for 3 days, changing the water every 12 Hours

INGREDIENTS
let’s get cooking
Coat the portions of fish in a little flour and shake off the excess.
Heat a large pan with the olive oil fry the fish gently for 2min each side then remove from pan a set side.
Reserve the oil and sauté the onions, garlic, and fennel for 2-3min.
Add the Passatta and cook the sauce for 10min on low heat to slightly reduce and thicken the sauce.
If the sauce thickens too much add a small amount of water.
Add the potatoes and the olives into the sauce and cook for 5min on a simmer.
Finally add the fish potions back to the pan and cook for a further 5min or until the fish flakes and the potatoes are completely cooked.
Serve onto a large serving plate and sprinkle over the chopped basil.
Season with cracked black pepper and serve with the fresh crusty bread, a squeeze of fresh lemon and a bottle of good quality red wine.
Ingredients
INGREDIENTS
Directions
let’s get cooking
Coat the portions of fish in a little flour and shake off the excess.
Heat a large pan with the olive oil fry the fish gently for 2min each side then remove from pan a set side.
Reserve the oil and sauté the onions, garlic, and fennel for 2-3min.
Add the Passatta and cook the sauce for 10min on low heat to slightly reduce and thicken the sauce.
If the sauce thickens too much add a small amount of water.
Add the potatoes and the olives into the sauce and cook for 5min on a simmer.
Finally add the fish potions back to the pan and cook for a further 5min or until the fish flakes and the potatoes are completely cooked.
Serve onto a large serving plate and sprinkle over the chopped basil.
Season with cracked black pepper and serve with the fresh crusty bread, a squeeze of fresh lemon and a bottle of good quality red wine.