Livornese-Style Salt Cod

Method

1. Peel and finely chop the onion (using 2 red onions).
2. Heat abundant olive oil in a pot and add the chopped onion; sauté until softened.
3. Cut the desalted baccalà into pieces, leaving the skin on.
4. Lightly flour the baccalà pieces.
5. Add tomato concentrate (a spoonful) to the onion and cook for about 5 minutes.
6. Add a splash of water to the pot.
7. Shake excess flour off the baccalà and add it to the pot.
8. Turn the baccalà pieces to cook both sides.
9. Add 1 clove of garlic and 1 chili pepper to the pot.
10. Add 700 g of rustic tomato passata.
11. Season with black pepper. Be careful with salt (the baccalà is already salty); adjust to taste if needed.
12. Let it cook for 25–30 minutes.
13. Meanwhile, finely chop a bunch of parsley.
14. Slice a loaf of bread and toast in the oven at 180°C for about 15 minutes until crispy.
15. Rub the toasted bread with garlic cloves.
16. Serve the baccalà with plenty of sauce, sprinkle with parsley, and enjoy with the garlic bread for dipping.