Cod stew with olives and capers
Instructions
Wash the zucchini, cut into thin slices, lightly flour them and fry them in three tablespoons of olive oil.
Gradually they take color drain, dry them on absorbent paper towels, salt them and keep them warm.
In another pan heat three tablespoons of olive oil and sauté an onion and a stick of celery, chopped.
When onions begin to wilt, add a glass of tomato paste, chopped and pitted olives, capers desalted.
Cook for about 10 minutes then add the cod cut into large dice.
Add a few minutes to heat.
Add salt and pepper.
Add the zucchini, cover, Cook for half an hour.
Accompanying wines: Soave Superiore DOC Montescudaio DOC White, Cilento DOC White.
