Step by step

The base for the sauce is ready when the anchovy has dissolved and the onion is translucent

If you can't do without a dash of colour in your cookery, feel free to add some quartered cherry tomatoes to this recipe
Salt cod is known as 'baccalĂ ' in Italy, and has a similar root in many other languages; if simply dried, however, it is known as 'stoccafisso' or 'stockfish'.