Ratatouille with lightly salted cod and olives
Photo: Øystein Klakegg
More than 40 minutes easy
A recipe inspired by french cuisine. Simple and delicious.
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Ingredients
servings
    • 4 lightly salted cod fillets, each 140 grams
    • 2 l water to poach the cod
    • 1 tsp salt to poach the cod
    • 2 cloves of garlic, finely chopped
    • 1 shallot, finely chopped
    • 1 green pepper, thinly sliced
    • 15 cherry tomatoes, halved
    • 0.5 courgette, diced
    • 0.5 large aubergine, diced
    • 2 tbsp olive oil
    • 1 tin tomatoes (4 dl)
    • 0.5 l water
    • 1 tsp salt
    • 10 turns of a pepper grinder
  • To serve
    • 32 black olives
    • 50 leaves fresh basil
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Method

1. Finely chop the garlic and shallots, slice the pepper, cut the cherry tomatoes into two and dice the courgette and aubergine. Heat the olive oil in a large pan and add the vegetables, chopped tomatoes, water, salt and pepper, and leave to simmer for around 20 minutes.

2. Heat up the poaching water for the cod and add the salt, then poach the cod fillets for around 8 minutes until they start to flake.

3. Serve the ratatouille with the olives and basil, topped with the poached cod.