Cod alla Genovese

Preparation:

Preparation: Chop the celery, carrot, onion and mushrooms soaked in warm water. Cut the anchovy fillets into small pieces. Put the anchovies on the fire with the oil and let them melt; then add the chopped vegetables and leave to brown over low heat. Add the peeled tomatoes, deseeded and cut into pieces and cook for 15 minutes. Cut the cod into 8 pieces, flour it and dip it in the sauce adding the pitted olives and pine nuts. Season with salt and pepper and continue cooking for a good half hour, adding warm water when necessary.