|Dried salt codfish||1 Pound|
|Onions||3 Medium, chopped|
|Garlic||3 Clove (15 gm), minced|
|Olive oil||2 Tablespoon|
|Butter||1⁄4 Cup (4 tbs)|
|Canned solid packed tomatoes||28 Ounce (3 1/2 Cups, 1-Pound, 12-Ounce Can)|
|Dried rosemary||1 Teaspoon|
|Fennel seed||1⁄4 Teaspoon|
|Red wine||2 Cup (32 tbs)|
|Tomato paste||6 Ounce (1 Can)|
|Pine nuts||1⁄2 Cup (8 tbs)|
|Capers||1⁄4 Cup (4 tbs)|
|Pitted black olives||1 Cup (16 tbs)|
|All purpose flour||1 Cup (16 tbs)|
Soak salt cod in cold water at least 4 hours.
Meanwhile prepare the sauce.
Saute onions and garlic in 1/4 cup olive oil and butter.
When just limp, add tomatoes and next 5 ingredients and blend thoroughly Cook over low heat until slightly thickened.
Add pine nuts, capers, and olives; season to taste with salt and pepper and continue cooking gently for about 30 minutes.
Drain soaked fish and cut into square serving pieces.
Roll in flour and saute in olive oil until nicely browned.
Pour sauce over fish, and serve.
Makes 4 servings.