Cod and potatoes

Ingredients for 6 people

• 500 g of dry cod
• 700 g of potatoes
• Celery
• Onion
• Carrot
• Tomato
• Plenty of olive oil
• Salt to taste.

Method

The cod is soaked for a couple of days, changing the water every 12 hours. It is washed, the fins are removed and it is divided into pieces.

Peel the potatoes and roughly chop them.

Plenty of olive oil is placed in a large saucepan (once a tailor was used placed over the flame of the fireplace); as soon as this begins to heat up, pour into the container and let the vegetables (celery, onion and carrots), previously washed and reduced to small cubes, be dried; then the pieces of cod are added, which are then browned a little, turning them gently, on both sides.

A drop of white wine is added, which is evaporated by raising the flame; the cod is completely covered with hot water.

At this point add the potatoes; they too must be completely drowned. Finally, the tomato is poured (fresh or preserved in a bain-marie). If desired, add small pieces of hot pepper.

Cover the pan and continue cooking, which takes about an hour to complete.

Before removing from the heat, taste and check the salt.

Recommended wine
Controguerra D.O.C. white or Cerasuolo D.O.C