Remove the skin with a sharp knife and the bones with scissors. Put the cod in water for 24 hours, changing the water several times. The sauce: In a frying pan cook the finely chopped onions in 2 tablespoons of oil. Add the flour, stir with a whisk, add the wine and a half quart of boiling water. Bring to a boil, pepper, add the garlic, the bouquet garni and the tomato paste. Cook over low heat for around 40 minutes to reduce and thicken the sauce. Cut the cod into square pieces, dry in a dish towel and powder with flour. Deep fry the cod for 3 minutes, drain and dry on absorbent paper. When the cod is fried, put into the sauce with the capers and cook for 5 minutes. Serve in a dish with the sauce, decorated with fried croutons.
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1 salt cod
1 bottle of good red wine
1 onion
1 clove garlic
2 tbsp flour
1 bouquet garni
1 tbsp tomato paste
2 tbsp capers
sandwich loaf, without crust
oil, pepper
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15
mn
@
25
mn
@
Serve with sautÄed potatoes and with a RosÄ de Bandol.
