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Ingredients
- 500g baccala
- 100ml extra virgin olive oil
- 1 small onion, diced
- 1 celery heart, diced
- 2 cloves garlic, minced
- Pinch fennel seed
- 1 head cauliflower, divided into florets
- ½ cup dry white wine
- 2 ripe tomatoes, chopped
- 2 tbsp chopped parsley
- Salt and pepper
- 60g plain flour
Method
Once the baccala has been soaked and de-salted, place it in a pot and cover with cold water. Bring to the boil and remove fish carefully. Cool and pat dry. Cut into bite-sized pieces. Heat 3 tbsp oil in a pan and gently fry onion, celery, garlic and fennel seed for a few minutes. Add cauliflower and raise heat. Stir continually for 1 minute then add wine. Simmer for 3 minutes, add chopped tomato and parsley, season with a little salt and pepper and simmer for 10 minutes until cauliflower is cooked. Remove from heat. Dust baccala with flour and fry in remaining olive oil. Serve with braised cauliflower (pictured).
