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Shallow-Fried Supreme of Salt Cod Florentine Style

ingredients

serves 10
Soak 1.25 kg salt cod
flour
75 ml olive oil
100 g chopped shallots or onion
3 chopped cloves of garlic
1 crumpled bayleaf
1/4 tsp powdered thyme
450 g tomato concassee
seasoning
chopped basil

method

1. Soak 1.25 kg salt cod in water for 12 hours, then drain, remove the skin and cut on the slant into 100 g supremes.

2. Pass through flour and golden shallow fry in 75 ml olive oil; remove and retain.

3. In the same pan, lightly fry 100 g chopped shallots or onion, 3 chopped cloves of garlic, 1 crumpled bayleaf and 1/4 tsp powdered thyme; add 450 g tomato concassee and seasoning.

4. Simmer for 5 minutes, then replace the fish and cook for a few more minutes; serve sprinkled with chopped basil.

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