Salted cod, once a cheap fish, became one of the main characters of the Tuscan and Italian cuisine, this version balances a crunchy cod fried in olive oil with a juicy tomato sauce.

Ingredients

• 800 g of salted cod already soaked
• 1 onion
• 10 g of flour
• 1 clove of garlic
• 1 bunch of parsley
• 7-800 g of San Marzano tomatoes
• 3 tablespoons extra virgin olive oil

Directions

1. Blanch the tomatoes, peel them and cut them into small pieces. Chop the onion and crush the garlic. Clean the parsley, wash it, dry it and chop it.
2. Heat the olive oil in a pan and let the onion and garlic wither. Add the tomatoes, salt and pepper and season for about 8 minutes over moderate heat, stirring occasionally.
3. When cooked, add the parsley. Deprive the cod of the skin and bones and cut it into pieces. Flour the chunks and fry them in plenty of hot oil, making them brown evenly. Drain them with the appropriate perforated scoop, drying them with a sheet of kitchen paper towels.
4. Stir the golden and crispy pieces of fish in a pan with the still hot sauce and then serve immediately.