Salt cod is cooked with tomato is pure Tuscan love. While it takes some time to soak the fish, the end result is worth it.

Serves 6-8

Prep time: 2 days

Cook time: 30 minutes

Place baccala in a large bowl and cover with water. Cover and refrigerate, changing the water twice a day for up to three days. Refrigerate until ready to use.

Drain and break up into two-inch pieces. In a large, deep skillet heat olive oil over medium heat. Add baccala and brown on each side, about 4 minutes. Add white wine and allow it to evaporate. Add tomatoes and simmer for about 5 minutes. Season with pepper (no salt should be added) and stir in parsley. Serve warm.