For ➍800 g cod (with skin) *
1 can of fresh tomatoes (better pulp) **
2 cloves garlic
1 chopped onion
3 tbs extra virgin olive oil
20 black pitted olives *
parsley
120 g flour
Cut the cod into pieces of 2 by 3 cm without removing the skin, rub them in the flour and then fry them in the cooking oil. When the cod has taken color, take them out of the pan and dry with kitchen paper.
In a pan, fry the onion and garlic until golden brown, then mix in the tomatoes and fry for 15 m over medium heat.
Add the parsley, olives and cod and cook for another 7-8 m, season with salt and pepper.
Serve with pasta e.g. linguini.
* if you buy salted cod, leave in the fridge for at least 2 nights but replace the water every 12 h so that most of the salt goes out
** or use good fresh San Marzano tomatoes, peeled & pitted, with the tomato juice saved
*** bake the olives bake in the oven to obtain a stronger flavor
