Roman-Style Salt Cod

Method

1. Pre-cook the potatoes in boiling water for 5-6 minutes.
2. Finely slice fresh spring onion and sauté in extra-virgin olive oil.
3. Add sultanas and Marsala; cook for 5-6 minutes.
4. When the onion is golden, add strained tomatoes, pepper, salt, and fish stock.
5. Take the soaked salt cod, pat dry, cut into slices, and dredge in flour.
6. Fry the cod in hot oil for 2 minutes until the outside is crispy (do not cook through).
7. Remove the cod and place it skin-side up.
8. Add pine nuts and the sultanas to the sauce.
9. Add more fish stock and lower the heat.
10. Add the pre-cooked potatoes, cover, and cook slowly until the cod is tender.
11. Check doneness by pressing the cod with a finger.
12. Finish with chopped parsley.