1 kg of cod left to soak
1/2 cup of olive oil - 120 ml
1 medium onion - 90 g
5 ripe tomatoes, peeled and deseeded - 600 g
50 g of capers
50 g of black olives
1 tablespoon of pine nuts or almonds - 8
2 medium potatoes - 300 g
Salt and black pepper to taste
1 cup of dry white wine - 240 ml
1 kg of cod left to soak
1/2 cup of olive oil - 120 ml
1 medium onion - 90 g
5 ripe tomatoes, peeled and deseeded - 600 g
50 g of capers
50 g of black olives
1 tablespoon of pine nuts or almonds - 8
2 medium potatoes - 300 g
Salt and black pepper to taste
1 cup of dry white wine - 240 ml
Cut the cod into slices about the thickness of a finger
Add olive oil to a clay pot and sauté the onion, cut into thin slices
When it starts to brown, add the peeled tomatoes, cut into small pieces
Let it simmer for a few minutes
Cover with the cod slices
Dust with capers and black olives, cut in half without pits
Add the pine nuts or almonds, cut into small pieces
Cover everything with potato slices
Season to taste
Soak in dry white wine
Bake in a moderate oven for 1 hour
Serve hot
Serves 4.
