Codfish, Sicilian-style
2 pounds fresh codfish, cut in 3 inch pieces and dredged in flour
4 to 6 tablespoons Sicilian Extra Virgin Olive Oil
1 medium onion, chopped
2 stalks celery, chopped
2 large potatoes, thinly sliced
1 pound zucchini, thinly sliced
1/2 cup pitted and chopped Mediterraneo Cracked Sicilian Olives in Sea Salt
1/4 cup Mediterraneo Pantelleria Capers in Sea Salt
1 16 ounce can Chopped Tomatoes
Freshly Ground Pepper and Sea Salt to taste

Soak capers in three changes of water for a total soaking time of at least 20 minutes; drain well.

Heat a sauté pan over medium heat and add 3 tablespoons olive oil to pan; when olive oil is hot but not smoking, brown fish lightly. Set aside. In large sauté pan or wok, cook onion and celery in 2-3 tablespoons hot olive oil until onions are translucent. Add sliced vegetables (except zucchini), capers and seasoning. Simmer fover medium-low heat for 20 minutes, stirring occasionally.

Add zucchini and browned cod and simmer 13-15 minutes longer. Serve with a crusty bread. Optional: omit potatoes and serve with buttered cooked rice.