Salted cod stew

A stew of colourful cherry tomatoes, salt cod and fresh oregano


  • SERVINGS FOR: 2 people


  • PER PORTION: 260 kcal


  • INGREDIENTS

    • 360 g Monti salted cod
    • 150 g assorted cherry tomatoes
    • 1 shallot
    • Fresh oregano
    • Extra virgin olive oil
    • Salt


  • PREPARATION

    • Cut the salted cod into two slices.
    • Cut the cherry tomatoes in half. Peel the shallot and cut it into julienne strips.
    • Pour a drizzle of extra virgin olive oil into a frying pan, add two sprigs of fresh oregano and sweat the shallot.
    • Combine the cherry tomatoes and the pieces of salt cod. Leave to cook until the cherry tomatoes have softened slightly.
    • Season with salt, if necessary. To serve, arrange the cherry tomatoes on the bottom of the plate, add the salt cod and finish with a drizzle of extra virgin olive oil and sprigs of fresh oregano.

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