Salt cod with leeks

(for 3 people)

a fillet of salt cod of about 1kg (previously soaked in water, ready to be cooked)
4 tablespoons of “0” flour
8 tablespoons of extra virgin olive oil
600g of leeks
100ml of white wine
black pepper
vegetable stock
½ liter of sunflower oil

Cut your fillet into 3 equal parts, pass it in flour and fry it gently for about 5 minutes in hot oil sunflower seeds.
Meanwhile clean your leeks, then halve them lengthwise first and cut them in disks approx ½ cm thick.
Cook the leeks in a saucepan with 8 tablespoons of extra virgin olive oil for about 20 minutes. Season with salt and grind on top some black pepper.
Then lay the cod pieces in the saucepan with the leeks and cook for 15 minutes adding gradually the white wine and a little vegetable stock.
The cod is usually already quite salty, therefore be careful adding any extra salt.
Serve hot with polenta (preferably using ‘ottofile’ maize) or also just on its own.

This is an interesting recipe where we have the main course with the side-dish, very easy to prepare and convenient.