Recipe by Paula Valões, nutritionist at Ekma
Ingredients:
- 800g of cod
- 2 cups crushed Ekma tomatoes
- 6 medium potatoes cut into wedges
- 3 onions cut into rings
- 2 medium tomatoes in slices
- 2 large bell peppers (red and green), sliced
- ½ bunch of chopped green chili
- 200g of black olives.
Preparation mode:
Desalt the cod by soaking it for 24 hours in the fridge and changing the water three to four times.
In a large pan, 30 cm in diameter, add the olive oil and layer it with tomato slices, potatoes, peppers, onions, olives and cod. And on top, water with the crushed tomato.
Cover the pan and lead to a soft fire. Cook for about 40 minutes or until the cod softens and the potatoes are soft. Hit the salt if necessary. Serve the cod with sprinkled chopped green smell and a drizzle of olive oil.
- Preparation time: 60 minutes
- Yield: 10 people
