QUICK FISH STEW FOR PICKY EATERS
You know if they’re kids or husbands 🙄😅
For 2-3 pp:
Put some oil in a deep pan with 4 thinly sliced garlic cloves. Put on the flame and switch it off as soon as the garlic starts to sizzle. Let it ready while preparing the fish. Wash and pat dry 3 cod frozen filets (partially thawed). Put the pan again on the flame, low, add the filets and let the fish cook while you prepare the sauce.
Chop into chunks the content of a peeled tomato can (14.5 oz) into a bowl, add some Kalamata olives (I break them with my fingertips, I prefer the texture in this way), some salt, black pepper and Italian seasoning. Stir well and add this sauce to the pot, completely covering the fish. Let it cook until tender. Break the cod into smaller pieces using a spoon and let it cook until the sauce is thick and delicious. Add some more extra virgin olive oil and let it rest, covered. Serve and reserve the remaining portion(s) in a glass container in the fridge - it tastes even better the next day!