Cod Stew With Olives And Capers

Preparation:

Preparation: Wash the courgettes, cut them into thin slices, flour them lightly and fry them in three tablespoons of oil. As they take on colour, drain them, dry them on a sheet of absorbent kitchen paper, salt them and keep them warm. In another saucepan, heat three tablespoons of oil and brown an onion and a stalk of chopped celery. When the onion begins to wilt, add a glass of tomato puree, the pitted and chopped olives, the desalted capers. Cook for about 10 minutes then add the cod cut into large cubes. Cook for a few minutes over high heat. Salt and pepper. Add the courgettes, cover, cook for half an hour. Accompanying wines: Soave “Superiore” DOC, Montescudaio Bianco DOC, Cilento Bianco DOC.