1. What you need (4 servings) :

• 2 lbs. baccala`, soaked for 3 days in frequently changed water.
• 2 onions, one 8 oz. can peeled Italian tomatoes, pitted black
• olives, capers, parsley, extravirgin olive oil

How to do it :

• Peel the skin from the fish, remove the bones and cut the flesh into small pieces.
• Cut the onions into thin slices and saute them in oil over medium heat.
• Add the tomatoes, cook for a few minutes and add the baccala`.
• Add olives and capers.
• When the baccala` is almost cooked, sprinkle with chopped parsley.

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