Baccalà Sauce

• 500 g/1 lb baccalà (already soaked)
• ½ onion, finely chopped

Gently fry the garlic and onion in the olive oil, add 1 glass of dry white wine and allow it to bubble fiercely for a few minutes. Reduce the heat, add the tomato coulis and the tomato purée and stir in well. Bring the sauce to the boil and add the baccalà cut roughly into