Cod with potatoes and olives

To prepare cod with potatoes and olives, first focus on the fish. We used pre-desalted cod, ready to be cooked, but if you prefer, you can use salt cod or dried stockfish, being careful 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 salt cod) and to rehydrate (in the case of stockfish). Then drain the cod well, pat it dry with a clean cloth, cut it into chunks 1, then coat it in flour 2 making sure to flour both sides thoroughly. Slice the onion thinly 3.

In a pot, pour 2 and a half tablespoons of oil, add the onion 4 and sauté for 5 minutes. Then add the floured cod 5 and brown it over medium heat for 5 minutes, turning the pieces on both sides 6.

Peel the potatoes 7 and cut them into 12 wedges 8. In a large pan, pour 2 and a half tablespoons of oil and add the potatoes 9.

Add the vegetable broth 10, cover with a lid 11, and cook over high heat for 10 minutes. Then add the cod with its cooking juices to the pan 12.

Add the olives 13 and bay leaf 14. Cover with a lid 15 and cook over medium heat for 15 minutes. The cod should not dry out too much, so if necessary, add water or vegetable broth.

Plate the dish by placing the potatoes and olives at the bottom 16, then lay the cod on top of the potatoes 17. Your cod with potatoes and olives is ready to be enjoyed 18!