Stoccafisso Livornese

Soak the dried cod under running cold water for 2 days. Dry thoroughly.
Prepare a mirepoix (small diced onion, celery, and carrot) and braise it gently with olive oil in a small casserole.
Add peeled, diced Idaho potatoes and continue braising until they start sticking. Stir in the tomato paste, season, and cover with water.
Simmer gently, stirring every 5 minutes, until potatoes are tender and all liquid is absorbed. Let cool slightly.
Dredge the cod lightly in flour and pan-fry in hot canola oil until golden on both sides. Drain on paper towels.
In a clean pan, sauté sliced garlic and black olives in olive oil. Add parsley, deglaze with white wine, and add crushed tomatoes.
Simmer and reduce slightly, then add the fried cod. Finish cooking gently.
To serve: scoop 2 oz of braised potatoes onto a plate and top with the cod and sauce.