Cod Stew with Olive and Capers
(Spezzatino di Merluzzo con Olive e Capperi)
Ingredients:
4 zucchini, thinly sliced
Plain flour, for dusting
6 tablespoons extra virgin olive oil
1 onion, chopped
1 celery stick, chopped
7 fl oz (200 ml) tomato passata
1 tablespoon capers, drained, rinsed and chopped
3 and 1/2 oz (100 grams) green olives, stoned and chopped
1 lb and 5 oz (600 grams) cod fillets, coarsely chopped
Salt and pepper
Directions:
Lightly dust the zucchini with flour, shaking off the excess.
Heat half the olive oil in a frying pan, add the zucchini slices, in batches, and cook until they are golden brown on both sides.
Remove with a slotted spoon and drain on kitchen paper, then sprinkle with salt and keep warm.
Heat the remaining olive oil in a pan, add the onion and celery and cook over a low heat, stirring I occasionally, for 5 minutes.
Add the passata, capers and olives and simmer for about 10 minutes.
Increase the heat to high, add the cod and cook for a few more minutes.
Season with salt and pepper, add the zucchini, lower the heat, cover and simmer for 30 minutes. Serves 4.