Three days before preparing to cook: Cut up pieces of salted dry baccala as large as you desire.

Soak in cold fresh water and change water at least three times per day for at least 2 days. Keep refrigerated.

Ingredients:

2 lbs. dried salted baccala (after being soaked in water for three days and cut into pieces – pat dry very well to remove as much liquid as possible

Olive oil as needed

One large onion, diced.

1 clove garlic, sliced.

½ cup cherry tomatoes cut in half (opp)

Salt and pepper to taste

½ cup Italian green or black olives (pitted)

28 oz crushed tomatoes

1 tsp rinsed capers

¼ cup white wine

Red pepper flakes to taste

Instructions:

In large dutch oven, heat at least 3 tbsp of olive oil and add onion and garlic.

Let simmer until soft and translucent. Add fish pieces one at a time. Let the fish sauté on both sides and become white with color.

After a minute or two, add cherry tomatoes, black pepper and salt to taste. Add wine – let simmer until the smell of the wine dissipates.

Add olives, capers and crushed tomatoes. Drizzle with 2 Tbsp olive oil. Toss gently – cover with lid ajar.

Simmer for 20 minutes. Preheat oven to 350 degrees. Place uncovered fish into the oven for 40 minutes or until fork tender.

Take out of oven – sauce should look like it has a dark skin on top and become one. Carefully ladle onto platter. Get the bread!