Cod with Olives

Cod with olives is a tasty dish rich in history, very much appreciated in Mediterranean regions. Here is how to prepare it.

Ingredients

• 600 g of pre-soaked cod
• 150 g of pitted black olives
• 1 large onion
• 2 cloves of garlic
• 400 g of peeled tomatoes
• 1 bunch of parsley
• 3 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• Oregano (optional)
• Red chili pepper (optional)

Preparation

1. Start with the sauté: finely chop the onion and garlic and brown them in a pan with extra virgin olive oil until they become golden.
2. Add the sliced black olives and let them flavor for a couple of minutes.
3. Add the cod cut into about 5 cm pieces and let it brown on all sides.
4. Pour the peeled tomatoes into the pan, crushing them with a wooden spoon. If you want a spicy touch, this is the moment to add a pinch of oregano and red chili pepper.
5. Cover and cook for about 20-25 minutes over moderate heat, checking occasionally and adding a little water if the sauce dries out too much.
6. At the end of cooking, adjust with salt and pepper, add the chopped parsley and let it flavor for another minute.
7. Serve hot, perhaps accompanied by slices of toasted rustic bread.

A fresh and mineral white wine, such as a Vermentino from Sardinia or a Greco di Tufo from Campania, is the perfect match for cod with olives.

Curiosity

Cod has very ancient origins, and its salted preparation was a widespread method for preserving fish before the advent of refrigeration. Cod-based dishes are rooted in Italian cuisine and that of many other European countries, where different cultures have developed their regional variants.