Polenta with cod
Instructions
In a pan heat three tablespoons of olive oil, add the chopped onion and let it cook.
Add garlic, chopped walnuts and anchovies de-boned and water.
FRY for a few minutes, then add the tomatoes peeled, deprived of seeds and chopped, Rosemary and parsley.
Cook 10 minutes and add the chopped cod, potatoes, salt and pepper.
Bake one hour or until the potatoes are almost unmade and the sauce thickened.
Meanwhile, make the polenta.
Reflect on the serving dish kept warm and sprinkle on the cod with salsa.
Serve immediately.
The accompanying wine: Colli Di Conegliano Rosso DOC, Chianti Montalbano DOCG, Taburno Rosso DOC.
