Baccalà in Umido with Onions and Tomatoes

Method

1. Remove any bones from the fish and cut it into pieces about three fingers wide.
2. Finely chop the onion, garlic, and parsley.
3. In a large pan, heat olive oil and brown the fish pieces on each side for about 2 minutes.
4. Add the white wine and let the alcohol evaporate over high heat.
5. Remove the fish and set aside.
6. In the same pan, sauté the garlic, chili, and onion until softened.
7. Season with salt and pepper.
8. Once the onion is frying in its own liquid, add the capers.
9. When the liquid has evaporated, reduce the heat and return the fish to the pan, placing it skin-side down on the onion bed.
10. Add the tomato sauce, water (half the volume of the sauce), bay leaf, and olives.
11. Adjust salt: if using baccalà, salt at the end; if using stoccafisso, salt now.
12. Bring to a boil, then reduce the heat to low, cover, and cook for 45 minutes.
13. Halfway through cooking, optionally add rehydrated dried porcini mushrooms.
14. After 45 minutes, remove the lid and reduce the sauce if necessary.
15. Turn off the heat, add oregano and parsley, and drizzle with raw olive oil.
16. Cover and let rest for 10–15 minutes before serving.