Improvisational Tuscan-Provençal-Catalan Cookery (and other good stuff to eat)
Salt cod, cut into serving sized pieces and soaked overnight. Lightly floured and fried until golden and crispy in olive oil. Served with a reduction of caramelized onion, garlic, flour, vinegar, red wine, tomatoes, olives, capers, and bay leaf. A traditional Provencale Christmas ever dinner.