Baccalà alla livornese

Method

1. 1 Soak the dried cod in cold water for 24 hours, changing the water six times to remove the salt.
2. 2 Taste a small piece before cooking; if it's too salty, soak it for longer, don't compensate by adding more water.
3. 3 Pat the fish dry, then roll it in flour and fry in olive oil for 3 minutes on each side.
4. 4 Sauté sliced garlic with dried chilies, then add canned tomatoes and cook for 15 minutes.
5. 5 Add the potato cubes and cook for 20 minutes, then place the fried fish on top of the sauce.
6. 6 Simmer for 12 minutes without stirring, simply spoon the sauce over the fish, then add olives and parsley.

With an appliance

• Oven 1 hr

  Replace step 6: Place the fried fish on top of the potato sauce, cover and simmer on the middle rack of the oven at 170 degrees for 12 minutes; do not stir, only sprinkle with olives and parsley after removing the pot.