Salted Cod with Olives And Capers
(Baccala Con Olive e Capperi)
Ingredients:
1 and 3/4 lbs (800 grams) salted cod, soaked and drained
2 salted anchovies
2 tablespoons extra virgin olive oil
1 onion, chopped
6 fl oz (175 ml) dry white wine
1 tablespoon capers, drained and rinsed
3 and 1/2 oz (100 grams) black olives, stoned and chopped
Salt
Directions:
Remove the heads from the salted anchovies, clean and fillet them, and soak in cold water for 10 minutes. Drain.
Cut the salted cod into fairly large pieces.
Chop the anchovy fillets.
Heat the olive oil in a pan, add the anchovies and cook over a low heat, mashing with a wooden spoon.
Add the onion and cook, stirring occasionally, for 5 minutes.
Add the salt cod and cook for 5 minutes on each side.
Pour in the wine and add the capers and olives.
Season with salt if necessary, then simmer, stirring occasionally, for 10-15 minutes and serve. Serves 4.