Eva (Sorrentino) Gigi, Bologna
(Yield: 4 servings)
2 pounds cod (cut into 2-inch pieces)
2 tablespoons extra-virgin olive oil (+ extra)
1 onion (diced)
2 garlic cloves (minced)
4 tomatoes (diced)
1 bay leaf
½ cup water
½ cup white wine
4 potatoes (cut into ½-inch cubes)
19 ounces cannellini beans (canned)
19 ounces chickpeas (canned)
salt and freshly ground pepper
2 tablespoons roughly chopped parsley
1. Warm oil in large skillet over medium heat. Cook onions and garlic until onions are translucent. Add tomatoes.
2.Once boiling, add bay leaf, water, wine, potatoes, beans, and chickpeas. Cook until potatoes are fork-tender but still firm.
3.Add cod and oil. Cook partially covered for approx. 15 minutes.
Season with salt and pepper to taste. Serve garnished with parsley.