Baccalà alla Livornese

To prepare the desalinated cod: If starting with salted cod, place the 1000g salted cod in a large bowl of cold water. Change the water every 8-12 hours for 2-3 days, keeping it refrigerated. Once desalinated, pat the 800g desalinated cod dry with paper towels and cut it into 4 equal portions.

Finely mince the 150g red onion and 10g garlic. Rinse the 30g capers thoroughly under cold water to remove excess salt. Pit the 80g black olives if not already pitted. Roughly chop the 15g fresh flat-leaf parsley.

In a large, deep skillet or pot, heat the 60g extra-virgin olive oil over medium heat. Add the minced red onion and sauté gently until softened and translucent, about 5-7 minutes. Add the minced garlic and 2g chili flake, cooking for another 1-2 minutes until fragrant, being careful not to burn the garlic.