COD CASSEROLE FROM LIGURIA

Ingredients :

600 g (1 lb 5 oz) soaked cod fillets

6 ripe tomatoes, peeled and seeded, chopped

1 stalk green celery, chopped

1 carrot, chopped

1 small onion, diced

2 garlic cloves, chopped

5 tablespoons olive oil

4 cups vegetable stock, approximately

5 white potatoes, peeled and cut in small cubes

Parsley, finely chopped

Basil leaves, chopped

3 tablespoons pine nuts

Salt

Pepper

Preparation:

Soak cod in water for 24 hours, changing water twice.
Drain and cut fish into medium size pieces.
Heat oil in a skillet and sauté carrot, celery, onions and garlic until tender.

Add fish and sauté lightly. Stir in tomatoes and vegetable stock. Season with salt and pepper and simmer over low heat.
Place potatoes on top of fish and cook for approximately 10 minutes.
Season to taste and sprinkle with parsley, basil and pine nuts.

4 servings

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