Provençal cod with tomatoes (Morue à la provençale)

1. Cut the cod (if salted, soaked the night before) into pieces and pat dry.

2. Soften the finely chopped onion and the crushed garlic in olive oil until translucent.

3. Add the peeled, diced tomatoes and cook down until thick, then pour in the white wine.

4. Stir in the black olives and the capers and season with pepper (salt carefully because of the fish).

5. Lay the fish pieces into the tomato sauce, cover and braise over low heat for about 12-15 minutes until the fish is just cooked.

6. Scatter with chopped parsley, nap with the sauce and serve hot.

Tip: A sunny dish of the Mediterranean kitchen. If you use salt cod, soak it well in advance. Turn the fish gently so it does not fall apart. Steamed rice or fresh baguette make it complete.