The cod with tomato sauce and green olives is a dish that is eaten at home (near Salerno, Campania) for Christmas Eve. This is a quick and easy recipe to prepare, once the desalted cod course … This recipe is widespread in Italy. In fact, I propose today that of Mamma, but it is simply a variant of cod in Livorno – cooked in tomato sauce – or messinese – also with tomato sauce but with black olives and potatoes.
Ingredients for 4 people
- Cod – 500 g
- Peeled tomatoes or cherry tomatoes – 1 large can
- Onion – 1
- Green olives
- Extra virgin olive oil
Preparation of cod with tomato sauce and green olives
Start making desalted cod two days before, changing several times a day with water.
On the day, coarsely chop the onion and fry over medium heat in a pan with a little olive oil. Then add the tomatoes and let cook about ten minutes before adding the olives, oregano and a pinch of salt (be careful, very few: cod is already quite salty!).
When the sauce has reduced slightly, add the cod, cover and let simmer for half an hour. If your sauce is too thick, add a little warm water before plunging fish.
After half an hour, your cod with tomato sauce and green olives ready to be enjoyed. Decorate the plate with fresh parsley. You should also try this recipe during the holidays: You will tell us some news!
We advise you not to mix the sauce for cooking fish, you may break it. If you are afraid that your grip flat, just stir your pot occasionally.