Salt cod with polenta is a classic dish from the Veneto region of Italy, but well-loved across more or less the whole of the peninsula. The only "nuisance" with this recipe, if we can call it that, is that you have to wait for the salt cod to soak for a lengthy period; alternatively, you could simply buy the non-salty dried version of cod. Then, after the soaking, you need to carefully remove the skin and bones. But having made these reasonably simply preparations, it's downhill all the way and in just a few further steps you'll have yourself a really succulent dish!

Soak the salt cod in fresh water for three days, changing the water every day. Then rinse the fish, remove the skin and all the bones, and then cut it into pieces. Sauté the chopped onion and garlic in a frying pan. Add the cod and continue cooking. After about 15 minutes, add the anchovy fillets and the white wine, cooking for another 20 minutes. Finally, add the tomato paste and a couple of ladles of the water in which the cod was soaked. Adjust the salt if necessary, bring to the boil and then simmer the sauce until reduced to just the right consistency. Separately, prepare a good, slow polenta and serve with the prepared cod. If you wish, add chopped parsley.