Ingredients

2lb (900g) Codfish

2 tbsp Oil

2 medium Onions, chopped

28 oz tinned tomatoes, with juice

1 tbsp Flour

1 cup Dry white wine

Method

Cut fish into slices approximately 1 1/2-inches thick.

Heat oil in large, heavy pan.

Add onions and cook until slightly browned.

Add fish and cook until fish is golden brown.

Remove fish and set aside.

Add tomatoes to pan.

Sprinkle with flour.

Stir in wine and liquid from tin of tomatoes.

Bring to boil.

Return fish to pan and cook, without allowing to boil, for 20 minutes.

Serve hot.

Cooks Comments and Tips

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