Antonio's Baccala alla Pizzaiola

I stupidly didn't take a photo of the final product (too hungry I guess) so you will have to believe me when I say that even as a recently converted former vegetarian, who trembles to eat fish that is not drenched in lemon or lime and garlic, I eat this dish with gusto and a piece of crusty bread to mop up the sauce!

Description:
Cod, which traditionally is bought dried and is rehydrated overnight, is dredged in flour, fried in oil, and added to a simple sauce cooked alongside it, to which olives are added. We have altered the recipe by using pieces of frozen cod, though fresh could be used as well, mainly because in rehydrating dried cod, your house is rumoured to stink for days, fa una puzza tremenda!

Recipe:
(2 servings, easily doubled)
-400 grams of frozen, thawed (or fresh) cod fillets
-flour for dredging
-olive oil to fry
-large jar or can of peeled tomatoes (pelati)
-1 or 2 cloves of garlic, finely chopped
-1/2 tsp- 1 tspchile flakes
-1 tbsp dried oregano
-salt and pepper
-handful of black olives

Process:
1) Heat a few tablespoons of olive oil in a large saucepan or deep frying pan and add the chopped garlic and chile pepper stirring quickly to prevent burning for about 40 seconds
2) Add the can or jar of tomatoes, breaking the tomatoes up with a wooden spoon and adding salt and pepper to taste
3) Bring the sauce to a boil and then turn the heat down, simmering it for 10 or 15 minutes
4) Meanwhile, cut the cod into large pieces, sprinkle some salt onto them, then dredge them in flour
5) Fill a small frying pan with a few centimeters of olive oil, heat to medium high and fry the fish until done, flipping the pieces over halfway--you will know they are done when they are well browned, only a few minutes per side
6) Drain the fish on a dish lined with paper towel
7) When the sauce has simmered to your liking, or your level of hunger, put the fried cod pieces into it and stir lightly, adding the pitted, chopped pieces of olives, cook for a scant few minutes
8) Serve straight from the pan, with plenty of good bread to finish the sauce up with...

Recipe from David Rocco's "Dolce Vita"