Stockfish with olives and capers
Instructions
07703 stockfish with OLIVES and capers SERVES 4 INGREDIENTS 500 g stockfish into pieces, 300 g of ripe tomatoes, drained 1/2 cup oil, 1/2 sliced onion, 1 clove of garlic, 1 tablespoon of capers, 50 g pitted green olives, 1 tablespoon of chopped parsley, salt and pepper.
PROCEEDING in a little oil fry the onion and garlic, when they have browned add the tomatoes, capers and olives, salt and pepper.
Add the cod and Cook 20 minutes, stirring occasionally.
When cooked, pour the salt cod in a bowl, add the sauce and sprinkle with chopped parsley.
