Baccala with Tomato and Olives

Ingredients

• 1 1/2 lbs Cod loins
• 19 oz Italissima Peeled Tomatoes
• 6 tbsp Italissima Extra Virgin Olive Oil
• 1 tbsp Italissima Capers
• 1/4 cup Italissima Cerignola Olives
• 1/4 cup Italissima Kalamata Olives
• 1 cup Italissima White Cooking Wine
• 1/3 cup Favero Flour “OO” Soft Wheat
• 1/2 cup Fish Stock
• 1/2 Large Onion
• 3 Garlic Cloves (Smashed)
• 1 pinch Merchants Dry Oregano
• 1 pinch Merchants Dry Thyme
• 1 Fennel Bulb Quartered, Cored & Sliced