1 cup of dry white wine
1/2 cup of olive oil
1 tablespoon of pine nuts
1 kg of cod cut into 1 cm thick slices
50 g of capers
50 g of black olives, halved and pitted
5 medium-sized tomatoes, peeled and seeded, cut into chunks
2 medium-sized potatoes
1 medium-sized onion, cut into thin slices Salt and pepper to taste
1 cup of dry white wine
1/2 cup of olive oil
1 tablespoon of pine nuts
1 kg of cod cut into 1 cm thick slices
50 g of capers
50 g of black olives, halved and pitted
5 medium-sized tomatoes, peeled and seeded, cut into chunks
2 medium-sized potatoes
1 medium-sized onion, cut into thin slices Salt and pepper to taste
Cut the cod into slices about 1 cm wide
Wash it under running water
Then, place it inside a strainer and let it soak in cold water, inside a bowl
The fish should not come into contact with the salt that will settle at the bottom
Keep the bowl in the refrigerator for 36 hours, changing the water at least five times
At the time of preparation, drain and rinse with boiling water
Let it rest for 20 minutes
In a clay pot, add olive oil and sauté the onion
When it starts to brown, add the tomato
Simmer for 5 minutes
Cover the sauce with the cod
On top, place the caper, the black olive, the pine nuts and, finally, the potato slices cut into thin strips
Season with salt and pepper and drizzle with dry white wine
Serve hot.
