Ingredients for 4 people

400 g cod 100 g black olives 2 tomatoes 400 g buffalo mozzarella Basil to taste Extra virgin olive oil to taste Salt and pepper to taste Salted anchovy sauce Breadsticks with scents of onion Capers  1 lemon

Directions

for the cod
beat the olives with water and oil, vacuum-pack with the cod and bake at 65°C for 8 minutes.

for the tomato water-ice
season the tomatoes with oil, salt and pepper, beat and freeze. Chop the mozzarella and season with a little salted anchovy sauce, basil, capers and the lemon peels; crumble the breadsticks.

Put the mozzarella on the bottom of a plate, put the cod on it, add a spoonful of tomato water-ice, a trickle of raw oil, the crumbled breadsticks and a few basil leaves.

This recipe is by Luca Abbruzzino and has been reported by Giulia Cannada Bartoli

Traduzione in italiano su http://www.lucianopignataro.it/a/caprese-e-merluzzo-alle-olive-di-luca-abbruzzino/61000/