There are not many things that I don’t eat, but when I was younger it was a different story. I used to be freakishly picky and coming from a Latino/Italian background that was just a hindrance to my poor folks. Especially with my dads deli; so many years I missed on just devouring everything he used to sell. Luckily that all changed in my late teens and it was not unto I had to work my gap year at the deli that I started to really appreciate food. You can say I was a late developer (when it came to taste). The thought of eating fish and olives 20 years ago would have made me gag, how thinges have changed.
Ingredients (serves 2)
250g Cod Fillet, chopped
3 unsalted Anchovies
400g New Potatoes,
1 garlic clove
1 glass of white wine
Parsley, handful, chopped
3 large tbsp Black olives
2 tbsp Pine nuts
Chilli flakes
Olive oil
Salt & Pepper
- Firstly, add the potatoes to a pan and cover with salted water. Cook for 15-20 minutes until cooked. Remove from the pan, peel and chop.
- Then in a pan, drizzle olive oil and add the anchovies and garlic. Cook on a medium to low heat until the anchovies have melted.
- Add the cod and cook for ten minutes.
- Then add the white wine, turn the heat up slightly and cook until it has evaporated.
- Finally, add the remaining ingredients; potatoes, parsley, olives, pine nuts and sprinkle of chilli flakes. Mix all the ingredients together.
- Serve up!
