Ingredients

• 6 slices of fresh cod, around 1,300 kg in all
• 200 g cannellini beans (or canned)
• 150 g chopped tomato pulp
• a leek
• flour
• parsley
• vegetable broth
• olive oil
• salt
• black pepper in grains

To prepare the fresh cod with cannellini and tomato peel the leek, wash it, slice it icing, fry it in a little hot oil, then add the cannellini beans, the tomato pulp, wet with a ladle of vegetable broth, salt and simmer slowly. gravy. Meanwhile, lightly flour the steaks of cod, then brown them, over high heat, in a drizzle of hot oil; when they are well colored, pour over the tomato sauce, season with salt, season with a generous grinding of pepper and cook without a lid, again for 3 ′, so that the cod is flavored well. Complete the preparation with a bunch of finely chopped parsley leaves and immediately bring to the table hot.

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