Salt Cod (Bacalhau, Bacalao, Morue, Baccalà) Stew - cooking recipe

Ingredients

500 g salt cod fish (the sort that is skinless and boneless, and comes in pieces sealed in a plastic box)
1 large onion, chopped
1 garlic clove, crushed
2 tablespoons olive oil
400 g canned tomatoes, chopped
250 g cherry tomatoes, fresh, left whole
1 tablespoon herbes de provence (or other mixed herb of your choice)
250 g courgettes, chopped into chunks (zucchini)
1/4 teaspoon dried chili pepper flakes
1 teaspoon fennel seed
1 tablespoon capers, drained and chopped (preserved in vinegar)
black pepper, to taste
1/2 cup basil leaves, chopped

Preparation

Soak the salt cod in lots of cold water for at least 24 hours, changing the water every 4-6 hours to remove the salt. Salt cod varies in its saltiness, and some may need as much as 48 hours to soak. Do not skimp on the soaking, because I don't know how to remove the salt later in the recipe!
When you are ready to cook the stew, soften the onion and garlic in the olive oil.
When soft, add the tinned tomatoes, fresh cherry tomatoes and herbes de provence.
Drain the salt cod, rinsing well, and squeezing out all the water.
Add the cod to the saucepan with the tomato mixture, and stir well.
Cover the pan and simmer for 20 minutes until the fish is nearly cooked.
Add the courgettes (zucchini), chilli flakes, fennel seeds, chopped capers and black pepper.
Turn up the heat and boil until the courgettes (zucchini) are cooked and the liquid has mostly evaporated, leaving a stew -like consistency. This took me about 20 minutes.
Stir in the shredded basil leaves, then serve the fish stew immediately with mashed potatoes or polenta.