Cut the onion into slices, cut the garlic, and let them brown in oil and pepper. Then add the tomatoes, salt and cook for 6/7 minutes. Finally I add the cod cut into portions together with the pitted olives, capers, and finish cooking for about 12 minutes. On the side in a large pot boil at least 5 liters of water, just boil drop the sleeves, drain them al dente and season them with the sauce of the stockfish.
