Cod Croquettes

Method

1. Roughly chop the salt cod, removing any bones and the skin.
2. In a pot, add a drizzle of oil, half an onion (sliced), then place the potatoes on top, then the cleaned cod and some fresh fennel. Cook over low heat for 10 minutes.
3. Meanwhile, for the sauce: slice the other half of the onion thinly and sweat it in a pan with oil.
4. When the onion begins to brown, add tomato, salt, oregano, and a generous grating of black pepper. Cook for 5-6 minutes, then turn off the heat and keep warm.
5. After 10 minutes, turn up the heat to evaporate any remaining water from the potato-cod mixture. Let it cool completely.
6. Once cool, chop the mixture finely.
7. Oil your hands and form croquettes of your desired size.
8. Bread each croquette: first in flour, then in beaten egg with a pinch of salt, then in breadcrumbs.
9. Fry in oil at 170°C (340°F) for about 5 minutes until golden and crispy.
10. Drain on paper towels.
11. Serve on a bed of picchiapò sauce and garnish with fresh herbs.