Cod with tomatoes and green olives

Huile d'olive de Nîmes PDO Olives vertes de France
Intense flavour
Morue à la tomate et aux olives vertes
A PDO
Preparation
15 min
A PDO
Resting time
16h40
A PDO
Cooking time
45 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Main course

Ingredients

A PDO
For 4 personnes
  • 400 g of salted cod
  • 25 g of flour
  • 3 tablespoons of full-flavoured olive oil
  • 2 cloves of garlic
  • 1 sprig of rosemary
  • 1/2 onion
  • 3 tomatoes
  • 3 sprigs of parsley
  • 100 g of green olives from France (Lucques variety, Picholine, etc.)
  • Freshly ground pepper

Tip

We recommend a full-flavoured olive oil for its vegetal notes (freshly cut grass, artichoke, tomato plant, etc.) accompanied by a more or less pronounced bitterness and pungency.

Instructions

  • The day before, rinse the cod and soak it for 24 hours, changing the water regularly.
  • On the day, pat the cod dry with kitchen paper and cut it into large pieces (about 6 x 5 cm). Dust the pieces with flour.
  • Heat 2 tablespoons of full-flavoured olive oil in a frying pan with 1 crushed clove of garlic and the rosemary. After 5 minutes, add the pieces of cod and brown them on both sides. Set aside.
  • Peel the tomatoes and cut them into small pieces. Stone the green olives.
  • Sauté the finely chopped onion and 1 chopped clove of garlic in 1 tablespoon of strong-flavoured olive oil. Then add the tomatoes and green olives. Season with pepper.
  • Leave to cook for 20 minutes, then add the fried cod pieces and continue cooking for 10 to 15 minutes.
  • Sprinkle with chopped parsley and serve immediately.

Tip

We recommend a full-flavoured olive oil for its vegetal notes (freshly cut grass, artichoke, tomato plant, etc.) accompanied by a more or less pronounced bitterness and pungency.
We recommend...

For this recipe, we recommend an PDO huile d'olive de Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.

Don’t have any? Then choose an intense-flavoured olive oil from another PDO range: huile d'olive de la Vallée des Baux-de-Provence PDO, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive d'Aix-en-Provence. 

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