Baccalà alla fiorentina [Florentine style Cod]

Ingredients

kg 1 dried salted cod, pre-soaked
extra virgin olive oil
3 cloves garlic, chopped
1 onion, chopped
gr 450 tomatoes, peeled
1-2 tablespoons fresh parsley, chopped
more parsley (to garnish)
flour
salt and pepper

Method

Heat some oil in a pan, add the garlic and onion and cook until lightly browned. Add the tomatoes and season to taste (salt may not be required). Meanwhile, bone the fish, without skinning it, cut it into largish cubes and flour them. In a pan with plenty of oil fry the fish until golden, then drain it from excess oil on kitchen paper and add it to the tomato sauce. Stir in the chopped parsley and let the fish soak the sauce. Serve after garnishing with extra parsley.