1) Started preparing the cod stewed al curry cleaning and chopping not too finely vegetables, then let them dry in a pan with a drizzle ofoil and a pinch of salt. Blend with the White wine, then add the puree of tomato, set of salt, pepper and cook the sauce covered over low heat for 15 minutes.

2) Toasted i Pine nuts in a non-stick, fat-free pan with a grind of pepper, turning them over and over. Cut the cod in pieces of 3-4 cm per side and flavor them with curry.

3) In a pan, brown the pieces of fish with a thread ofoil, cook them for just a few moments and, before they fall apart, transfer them with a skimmer into the pan with the sauce. Leave to flavor for another 2 minutes, turning the pieces gently. Sprinkle with i Pine nuts toasted, coarsely chopped and served.