Stewed cod 

Lazio marks the border between the gastronomic richness of the North and the poor cuisine of the South. The Lazio cuisine is represented almost exclusively by Roman cuisine, in which all the specialties of neighboring areas and the culinary traditions of the region converge, thus becoming a rich summary of a varied gastronomy and popular extraction. The Lazio cuisine is born from the combination of the refined Jewish cuisine and that built around the slaughterhouses that has as protagonists offal, pillows and other waste. Among the second courses, the most characteristic dish of Lazio cuisine is the cod in stew. 

Stewed cod is a simple, cheap and tasty second course. Excellent healthy and comfortable dish, however non-caloric and affordable for everyone. I often prepare it both in summer and winter, perhaps accompanied by a seasonal salad or baked vegetables. The fact that it is prepared with tomato creates a tasty sauce perfect for soaking bread, even children will be happy about it. Let's see what we need to prepare cod stew.

Ingredients

300 g cod fillets 

200 ml rustic tomato puree

1/2 onion

1 clove of garlic

60 g mixed olives (green and black)

extra virgin olive oil to taste

salt and pepper to taste

fresh parsley to taste for decoration

Procedure

Start the preparation of the cod stew by inserting a drizzle of extra virgin olive oil into a baking dish. Put it on the stove over low heat. While the oil takes heat, chop the onion and the garlic clove finely. When the oil has taken heat, insert the smells just reduced to small pieces and fry for about 5 minutes. Once the sauté is ready, add the tomato and continue cooking for 10 minutes. In the meantime, wash the cod fillets thoroughly under cold running water, cut them into small pieces of about 5 cm (or if you like them whole you can leave them whole) and remove any remaining thorns. Put the fillets aside momentarily. When the tomato is halfway cooked, add a pinch of salt and pepper, then the mixed olives cut into slices left to flavor for a few minutes. Add the cod fillets and finish cooking with the lid closed for about 5 minutes. The cod fillets should not be overcooked so cooking will be very fast. Be careful when turning them over because the cod meat is very fragile and they could break. Once the cod is cooked, season with salt and sprinkle with chopped fresh parsley. Serve the cod stewed hot with excellent bread.