Baccala (Salt Cod) Sauce

• 2¾ oz salt cod, soaked in cold water for 48 hours, changing water halfway through soaking
• 2 tablespoons olive oil<

Drain the salt cod and break the flesh into flakes.

Heat the oil in a saucepan and sauté the garlic confit, chile confit, onion confit, anchovies, capers, green olives, and salt cod until fragrant. Drain the canned tomatoes and crush them in your hand. Add to the pan with the parsley and broth and cook over medium-low heat until the sauce has thickened slightly. Season with salt and pep