Neapolitan-style salt cod with potatoes, olives and capers

Ingredients

For 1 serving

• Salt cod100 g
• Potatoes200 g
• Tomato passata150 ml
• Black olives5
• Capers5 g
• Extra virgin olive oil8 g
• Garlic1 clove
• Parsleyto taste
• Saltto taste

Contains: fish,

Method

1. Rinse the pre-soaked salt cod, remove the skin and any bones you can feel and cut it into pieces of about 4 cm. Peel the potatoes and slice them about 1 cm thick.
2. In a saucepan warm the oil over low heat with the crushed garlic for 2 minutes, until fragrant but not coloured.
3. Add the passata, black olives, rinsed capers and a glass of water; bring to the boil.
4. Add the potatoes, well submerged in the sauce, cover and cook over medium-low heat for 15 minutes.
5. Lay the cod on the potatoes, cover and cook for another 15 minutes without stirring, just shaking the pan, until the fish flakes and the potatoes are tender; taste before adding salt, as the cod and capers are already salty.
6. Turn off the heat, remove the garlic and finish with chopped parsley.