Today I offer you a tasty dish full of proteins, vitamins, iron, and phosphorus. It’s cod with olives. It’s very easy to prepare, light, and truly appetizing. A perfect main course for everyday cooking. It’s excellent both hot and at room temperature. I served it as a main course, but finely minced, I see it well also as an appetizer perhaps placed inside small single-serving cups.

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Difficulty: Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 2 people
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients for Cod with Olives

1.1 lbs cod (already soaked)
2 tbsps capers (salted or pickled)
2.1 oz taggiasca olives
1 clove garlic
1 bunch parsley
extra virgin olive oil
black pepper

Tools

1 Pan
1 Mezzaluna

Preparation of Cod with Olives

Rinse the cod pieces and remove any bones.
Then place it in a pan with cold water and cook for 10 minutes starting from the boil.
After this time, drain it, remove the skin, and shred it.You can make pieces more or less large depending on your taste.
Peel the garlic clove, remove the central core, and chop it together with the parsley.
In the same pan where the cod was cooked, heat a few tablespoons of oil and fry the parsley and garlic mixture for a few moments over low heat. Then add the capers and taggiasca olives and brown everything for a couple of minutes.
Finally, transfer the cod pieces back into the pan, season them with plenty of freshly ground black pepper, and let them flavor for a few moments on the fire, stirring gently.
The cod with olives is ready to be served. It is excellent both hot and warm. Enjoy! Paola
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