Baccalà alla Livornese (Tuscan Salt Cod Stew)

• 700 g Salted cod
• 800 g Canned tomatoes
• 4 cloves Garlic
• 4 tbsp Extra virgin olive oil
• ½ tsp Chili flakes
• 2 tbsp Capers
• 120 g Black pitted olives
• 15 g Fresh parsley
• 1 pinch Fine sea salt
• 1 tsp Black peppercorns
• 300 g Crusty white bread

1. Rinse the salted cod under cold running water, then put it in a large bowl and cover with plenty of cold water. Soak for 24 hours in the fridge, changing the water 3 to 4 times. Drain well in a colander.
2. Pat the cod dry, then cut into large pieces and check for any obvious bones. Lightly crush the black peppercorns. Peel and thinly slice the garlic, and roughly chop the parsley.
3. Warm the extra virgin olive oil in a Dutch oven over medium-low heat. Add the garlic and chili flakes (if using) and cook for 1 to 2 minutes until fragrant, without letting the garlic colour. Stir in the canned tomatoes and bring to a gentle simmer.
4. Add the capers, black pitted olives and crushed peppercorns, then simmer for 10 minutes to let the sauce thicken slightly. Taste the sauce and only add a pinch of fine sea salt if it needs it. Keep the heat low so the sauce bubbles lazily.
5. Nestle the cod pieces into the sauce in a single layer. Cover and simmer gently for 12 to 18 minutes, turning the pieces once, until the fish is opaque and flakes easily. Avoid a hard boil so the cod stays tender.
6. Scatter over most of the parsley and spoon the sauce over the fish. Let it stand off the heat for 5 minutes so the flavours settle. Serve with the crusty white bread for mopping up, finishing with the remaining parsley.

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