Florentine Style Baccalà

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   PREPARATION:

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   Heat the oil in a pan and add the garlic. When it's lightly browned, add the fish, shifting it about gently lest it stick. When one side's browned, turn it gently and brown the other. Add a pinch of freshly ground pepper (salt shouldn't be necessary) and sprinkle with a little bit of wine.

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   When the wine has evaporated, add the tomatoes and continue cooking for a few minutes, till the sauce is cooked; sprinkle with the minced parsley and serve hot. Serves four.

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   Baccala alla fiorentina is often served with plain boiled chick peas.

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   If you add a shredded hot pepper to the tomato sauce, you will have baccala alla Livornese.

* Per serving · 4 servings · Values may vary.

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