Ingredients for 4 people:800 g desalted salt cod (or fillets of fresh cod) 1 jar (180 g) Bell Peppers, Olives and Capers (see recipe below)2 cloves of garlic2 hot chilli peppers1 pinch of dried oregano1 sprig of parsley½ glass dry white wine5 tbsp Extra Virgin Olive Oil salt
Even if you buy it already desalted, it’s a good idea to soak the salt cod in cold water for half a day, changing the water at least once.
In a heavy-bottomed frying pan, heat the olive oil with the chopped chilli peppers and the garlic. When the cloves of garlic have browned, remove them and put the well-drained salt cod into the pan (leave its skin on, but try to remove all the bones), along with the oregano. Don’t add salt now; taste at the end and then add some if necessary. Cook over a lively heat for 4 to 5 minutes, turn the cod over and then, after a few more minutes, pour in the white wine. Shake the pan gently to move the cod and when the wine has evaporated completely, turn off the heat and spoon the juices in the bottom of the pan over the pieces of fish. Arrange the cod on a serving dish, sprinkle with chopped parsley (just the leaves, previously washed and dried) and accompany it with the Bell Peppers, Olives and Capers. Serve straight away and... buon appetito!
“Bell Peppers, Olives and Capers”... how to prepare them at home:
2 large bell peppers (one red and one yellow)
3 tbsp capers
200 g pitted green or black olives, or a mixture of both
4 tbsp extra virgin olive oil
1 clove of garlic
3 tbsp Balsamico Bianco
salt
pepper
Wash and clean the bell peppers, remove their internal membranes and seeds, then cut them into strips. Heat the olive oil and clove of garlic in a heavy-bottomed frying pan. When the garlic has browned, remove it and add the pieces of pepper. Season with salt and pepper and cook for about 20 minutes, stirring frequently. Now add the olives, capers and Balsamico Bianco, mix everything together well and leave to cook for another 5 minutes.