Aunt Dina's Baccala Dolce e Agro (Sweet and Sour Cod Sauce)

If you've read my story about the Battle of the Easter Breads, you know that my Aunt Dina is a bit competitive.

She's weighing in with her sweet and sour sauce.

And she gives times.

This is it.  

I'm sick of baccala.

Don't forget.  You have to soak and drain the baccala for a couple of days.

Or buy frozen, for cryin' out loud.

Here goes:

Roll in 

1/2 cup flour

2 pounds of prepared baccala, cut in serving-sized pieces

----

In a large skillet heat

1/2 cup olive oil

Brown for 3 minutes 

1 clove garlic

then remove and discard it.

Fry the fish 5 minutes on both sides.  

----

While the fish is frying, place in a saucepan

1/2 cup wine vinegar

2/3 cup water

2 tablespoons currants 

1 tablespoon fresh mint leaves

1 tablespoon shelled pistachio nuts

Boil slowly 5 minutes

Pour over the fish, cover, simmer 3 minutes. 

Serve very hot with a green salad.