Cod with leeks

Cut the previously-soaked dried cod in slices, coat with flour and fry in hot oil until golden brown. Clean and slice the leeks thinly and cook in a little extra-virgin olive oil in a large pan and over a low flame. Stir and add some warm water if necessary.

When the leeks are soft, lay the pieces of cod over them and add ripe chopped tomatoes. Salt and pepper to taste and cook for about twenty minutes. Serve preferably with polenta.