Difficulty Easy
60 Min
Second course
Portions
1
Cut the boneless and softened salt cod into pieces and toss into flour. Fry into a pan with extra virgin olive oil.
2
Drain and set aside, keeping warm.
3
In another pan, gently sauté a chopped onion into 1/2 cup of oil. Lay the salt cod pieces into the pan, making sure they don’t come apart. Cover the fish with the chopped garlic with the anchovies and parsley combined with the breadcrumbs and grated cheese.
4
Pour 1 cup of water into the mixture. Cover with the lid, reduce the heat and continue cooking for 45-60 minutes. Add additional water if the cooking juice becomes too dry. Taste before it is done and adjust salt to taste. Serve the salt cod with the polenta slices.
