2 pounds of baccalà
1 cup flour
Salt and pepper
One large Spanish onion, sliced
1 28-ounce can whole peeled tomatoes, slightly crushed
2 tablespoons capers, rinsed and drained
1 cup oil-cured black olives, pitted
¼ cup parsley, chopped
1 dried hot chile, whole
2 to 3 days ahead of time: in large bowl, place baccalà with water to cover by 2 inches. Cover and refrigerate, changing water 2 times a day, 1 to 3 days.
Rinse the baccalà in cold water and dry well.
Cut fish into serving portions.
In a shallow dish mix flour, salt and pepper then lightly dredge the fish in the flour mixture.
Set a large skillet over medium heat with ¼ cup of the olive oil.
When the oil is hot, cook fish until golden brown on both side, 2 to 3 minutes per side.
Remove fish and set aside. Add more olive oil to the skillet to approx 3 tablespoons.
Add the onion and sauté until translucent.
Add the tomatoes and their juice, capers, pitted black olives, hot pepper, parsley with a pinch of salt and cook for 15 to 20 minutes, breaking up the tomatoes as the sauce simmers.
Add fish back to the pan and simmer an additional 10 minutes.
Correct salt and pepper and serve.