Ingredients
Serves: 4
- 4 cod fillets
- 400g peeled tomato can
- 1 onion
- 3 potatoes
- Parsley
- Capers
- Black olives Kalamata
- Salt & pepper
- EVO
Method
- Peel the potatoes and cut them finely, then cut finely the onion.
- Pour EVO into the pan and add the onion, let it cook until soften.
- Add the peeled tomato, salt & pepper as per taste.
- Cover with a lid and let it cook for 5 minutes.
- Put the potatoes on the sauce as to create a layer, add 1 cup of boiling water and cover with the lid, let it cook for 10 minutes.
- Then add the cod fillets, the olives, the capers and finely chopped parsley.
- Cover and let it cook for 15 minutes.
- If needed add a bit of water until the fish and the potatoes are properly cooked.
- Serve with toasted sourdough bread.
