( Morue └ La Provenšale )
ż kg (1lb 10oz) cod slices
2 cloves garlic
2 x 15ml tbsp (2tbsp) olive oil
15g (Żoz) butter
1 head of fennel
3-4 stalks of celery or fennel tops
150ml (╝pt) dry white wine
50-100g (2-4oz) green olives
Preparation time: 25 minutes
Cooking time: 40 minutes
1. Rub cod slices with salt and leave in a cool place for about 15 minutes.
2. Sauté chopped onion and crushed garlic in the oil in a heavy casserole. Add peeled and quartered tomatoes, sliced celery or fennel top and finely sliced fennel base. Pour over white wine and simmer for about 5 minutes. Season with salt, pepper and paprika.
3. Place cod slices in a greased ovenproof dish. Sprinkle with finely grated rind and juice of 1 lemon. Spoon over olives and the vegetable mixture.
4. Cover dish with tinfoil and bake as directed for about 30 minutes. Remove tinfoil when there is about 10 minutes left of cooking time and sprinkle with melted butter.