Ingredients 

• 1¾ lb soaked salt cod, cut into chunks
• 1¾ cups tomato pulp (crushed tomatoes)
• Gaeta black olives, to taste
• Salt-packed capers, rinsed, to taste
• 1 garlic clove
• 1 red chili pepper
• Anchovy fillets in oil, to taste
• Fresh parsley, chopped, to taste
• Extra virgin olive oil, to taste
• All-purpose flour, for dredging
• Vegetable oil, for frying

👩‍🍳 Instructions

1. Cut the soaked salt cod into medium-sized chunks and pat them completely dry with paper towels.
2. Lightly dredge the cod pieces in flour.
3. Fry in hot vegetable oil for about 3 minutes per side, until lightly golden. Drain on paper towels and set aside.
4. In a large pan, heat 4 tablespoons extra virgin olive oil. Add the garlic clove, chili pepper, and 3 anchovy fillets. Sauté gently until the anchovies dissolve.
5. Add the crushed tomatoes, capers, olives, and just a pinch of salt. Simmer for 15 minutes over medium-low heat.
6. Gently add the fried cod to the sauce, sprinkle with chopped parsley, and cook for another 15 minutes.
7. Serve hot with extra fresh parsley on top.

🔥 Oven Option