The arrival of cod in Lucanian land dates back to the time of Frederick II of Swabia: the king loved it to such an extent that it was sent from Northern Europe to never be untainted. Since then it has become a key ingredient in the cuisine of the region. The combination of fish with bran peppers in some recipes is enriched with capers or olives, as we have done.
Ingredients
- 800 g cod already soaked
- 100 g black olives
- 50 g raisins
- a pack of crusco pepper
- an onion
- tomato sauce
- extra virgin olive oil
- salt
For the recipe of cod in the potentina, rehydrate the raisins in a bowl of warm water, leaving it immersed for about 15 '. Remove the core olives. Thoroughly dilute the cod, cut it into chunks, then dab them with paper towels. Clean and thinly slice the onion, then fry it in a saucepan with 3-4 tablespoons of oil.
Take the cod pieces and brown them for 2 minutes per side; add 2 tablespoons of passata, olives and raisins well drained. Stir so that the seasoning is evenly distributed, cover and continue cooking on the flame at minimum, for 15 '. Season with salt if needed. Turn off and serve by completing with the coarsely chopped crusco pepper.
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