Baccalà Alla Pizzaiola

Pictures to post soon for this recipe!
I am making this fish recipe today for my family but I am not using Baccala (codfish), I was never a fan of Codfish, so I am substituting Pollock fish today, you may also substitute by using tuna steaks.

If you are not using Codfish, skip step 2 of this recipe.

Preparation time: 
Cooking time: 
Yield: 4

Ingredients

Baccalà Alla Pizzaiola

• 2 pounds hydrated cod (907g), de-boned
• Flour for dredging
• 1 1/4 cups extra virgin olive oil (300ml)
• 2 cloves garlic, diced
• 1/4 cup capers
• 8 ounces can of peeled plum tomatoes (227g)
• 1 tablespoon oregano
• 1 chili pepper, crushed (optional)
• Small bunch of parsley, finely chopped
• Salt to season

Directions

Baccalà Alla Pizzaiola

1. Ready to use, hydrated cod can be found at most fish shops. However, if you choose to buy dry saled cod, soak it in a large bowl of cold water for 2 days, changing water 3-4 times a day. This will re-hydrate the cod and ensure that it is not too salty.
2. Cut cod into 2 x 2 inch pieces. Lightly dredge cod in flour, shaking off any excess, and set aside.
3. In a large saucepan, heat 1 cup of extra virgin olive oil. Make sure oil is hot before adding cod, otherwise cod will absorb excess oil. Cook until golden brown on both sides.
4. In another saucepan, heat remainder of extra virgin olive oil. Add garlic, chili peppers, capers and let cook for a few minutes. Add plum tomatoes along with their juices and crush some plum tomatoes with a wooden spoon. Add oregano, salt and cook for 5 minutes.
5. Place cod in the sauce and cook for an additional 2 minutes. Sprinkle fresh parsley and serve warm or at room temperature.

Adapted by David Rocco