Cod with potatoes and olives

Cod with potatoes and olives is a rustic and tasty second course, perfect for bringing traditional aromas and flavors to the table. It is no coincidence that this recipe is often associated with special occasions, when you are looking for a rich and tasty fish dish. But it is also perfect for a dinner with family or friends. The cod is floured and browned to create a golden and fragrant crust that adds a pleasant texture to the dish. The potatoes, cut into wedges or slices, absorb the cooking juices becoming tender, while the black olives introduce a savory touch. The result is a dish where each ingredient blends with the others while maintaining its own identity. Cod with potatoes and olives shows how with a few quality ingredients and careful preparation, you can create delicious dishes. INGREDIENTS Desalted cod 800 g Potatoes 700 g Black olives 200 g Vegetable broth 350 g Flour 100 g 1 Golden onions Extra virgin olive oil 5 Tablespoons 3 Bay leaves Salt to taste Black pepper to taste Preparation To prepare cod with potatoes and olives, first dedicate yourself to the fish. We used a desalted cod, ready to be cooked, but if you prefer, you can use salted cod or dried stockfish, taking care to soak them in cold water for a couple of days, changing the water at least 3 times a day, to remove the salt (in the case of cod) and to rehydrate (in the case of stockfish). Then drain the cod well, dab it with a clean cloth, cut it into chunks, then dip it in flour flouring the two sides well. Cut the onion into thin slices. In a saucepan pour and a half tablespoons of oil, add the onion and brown for 5 minutes. Then add the floured cod and brown it, over medium heat, for 5 minutes, turning the pieces on both sides. Peel the potatoes and cut them into 12 wedges. In a large pan, pour 2 and a half tablespoons of oil and add the potatoes. Add the vegetable broth, cover with a lid, and cook, over high heat, for 10 minutes. Then add the cod with its cooking juices to the pan. Also add the olives and laurel. Cover with lid and cook, over medium heat, for 15 minutes. The cod should not dry out too much, so if necessary add water or vegetable broth. Serve by placing the potatoes and olives on the bottom of the plate, then place the cod on the potatoes. Your cod with potatoes and olives is ready to be enjoyed!