Stewed cod with Swiss chard

Preparation:

Preparation: Heat 2 pans well, cut the cod into large pieces, dip it in the oil then in the flour and roast it in the pan (without oil); when it is ready turn it on one side. Chop the onion and toast it in the other pan; when it has released its aroma, add the celery cut into small cubes, the crushed garlic, then a little water; a couple of minutes and also add the already cooked cod, chop the beets with a knife and add them to the pan; halfway through cooking add the puréed tomato, at the end of cooking add salt and pepper. Cut the potatoes in half and rub them in coarse salt, place them on a baking sheet and in the oven at 220 degrees for about 20/25 minutes. Take them out of the oven, clean them with a napkin, carve a cross and crush them. Serve the cod with the chard and salted potatoes as a side dish.