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(for 4 people)

  • 500 gr (1 pound) baccala bagnato (cod fish)
  • 250 gr (8 oz) pealed tomatoes
  • 1 garlic clove
  • 8 capers
  • 8 black olives
  • 2 tbsp canola oil
  • 2 tbsp flour
  • parsley


Rinse the cod and cut it into 7-8 cm (2-3 inch) pieces

Put the pieces in flour and deep fry in Canola oil. Let them dry on top of parchment paper.

Put oil and garlic in a pan and let it become golden brown, add tomatoes, capers, olives and cook for 10 min. 

Add the fried cod and keep it cooking in the sauce for almost 20 minutes over low fire, stirring occasionally. Add salt to taste and fresh parsley on top before serving.