The day before, wash the baccalà fillets. Put them in a bowl and cover them with cold water. Soak for 24 hours, changing the water as often as possible so that the fish rehydrates and it loses the excess salt.
When the baccalà is ready to be cooked, take it out of the water and pat it dry with some kitchen paper.
Portion it, coat it with some flour and keep it aside.
Sauté the garlic in the extra virgin olive oil for a minute. Make sure not to brown it or it will taste bitter.
Add the baccalà pieces and fry them well on all sides until golden.
Add the tomato purée, cover and let it cook for 30 minutes on a slow fire.
When ready, season with salt (only if required) and remove from the fire.
Sprinkle the fish with the chopped parsley and serve immediately.
I like to serve baccalà with potatoes, either boiled, steamed or pan fried with some onion.