Cacciucco di Baccalà

Method

1. Prepare the base sauce by sautéing garlic, rosemary, and sage in olive oil until the garlic begins to brown.
2. Add the red wine (Chianti) and let it reduce until the alcohol has evaporated and the wine has thickened slightly.
3. Add coarsely chopped San Marzano tomatoes and cook for about 10 minutes until softened.
4. Remove the herbs, then blend the sauce and pass it through a sieve to obtain a smooth cream.
5. Cut the tail part of the baccalà into small pieces (will dissolve for creaminess) and the thicker part into larger chunks (for texture).
6. Add the small baccalà pieces to the sauce and cook for 5–10 minutes.
7. Meanwhile, prepare the Tuscan bread bruschetta by toasting slices.
8. Add the larger baccalà chunks to the sauce and cook for another 5 minutes, until just heated through.
9. Place the toast in a serving dish, ladle the stew over, and top with the larger chunks of baccalà.
10. Garnish with fresh sage leaves, a sprig of rosemary, a grind of black pepper, and a drizzle of extra virgin olive oil.