'2 kg of cod'
'1 cup of olive oil'
'1 kg of crushed tomatoes, seedless and peel removed'
'4 cloves of garlic, minced'
'2 medium onions, sliced'
'1 cup of black olives, pitted and seedless'
'1/2 cup of chopped parsley'
Salt and black pepper to taste
'Wheat flour for dredging'
'2 kg of cod'
'1 cup of olive oil'
'1 kg of crushed tomatoes, seedless and peel removed'
'4 cloves of garlic, minced'
'2 medium onions, sliced'
'1 cup of black olives, pitted and seedless'
'1/2 cup of chopped parsley'
Salt and black pepper to taste
'Wheat flour for dredging'
Cook the cod in brine for 24 hours, changing the liquid several times
Drain
Remove the bones and skin, dry with a cloth or paper towels
Cut into pieces
Dredge in wheat flour
Heat 1/2 cup of olive oil in a skillet
Fry the cod pieces until golden brown. Reserve
Heat the remaining olive oil in the skillet
Fry the garlic and onion until golden
When it starts to brown, add the crushed tomatoes, olives, parsley, and cod
Simmer for 15 minutes
If necessary, add a little water
Don't let the sauce thicken
Serve with polenta
This serves 10 people.
