- Gut the cod, remove the bones and flake it.
- In a casserole pod add the pieces of cod, a bay leaf and just enough water to cover it. Turn on the stove burner at medium temperature.
- Turn off when it boils. Let it settle a minute and then strain the fish as to release water.
- Chop the onions, the dried tomatoes, the courgette and the peppers.
- Prepare a casserole pot or a deep pan and add the onions and enough water to cover it. Let the onions cook over a low heat for 15 minutes. The rest of the ingredients do not need so much time.
- After 10 minutes, add to the onions the peppers, the courgette and the dried tomatoes and let it cook for 5 minutes. Strain all the ingredients.
- In a container mix the vegetables with the crumbled cod, add the olives cutted into slices, salt and extra virgin olive oil and serve.
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