Fiery salt cod casserole

Fiery salt cod casserole
 
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by tonemid

 
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Ingredients

Ingredients
Method
 
  • 500 g dried and salted cod, cut into large chunks
  • 750 g waxy potatoes, cut into 4 mm slices
  • 3 onions, thinly sliced
  • 4 garlic cloves, crushed and coarsely chopped
  • 1 Fresh red chilli (or to taste), seeded and sliced
  • 2 tins crushed tomatoes
  • 400 ml water
  • 150 ml olive oil
  • Black olives and finely chopped parsley, to serve
48 hours before making the dish, soak the fish in plenty of cold water (if cod pieces are thin, 24 hours will do). Change the water twice a day.
Layer one third of the fish, potatoes and onions in this order in a saucepan. Repeat twice. Add the garlic, chilli, tomatoes, water and olive oil, and shake the pan lightly to allow the liquid to make its way down to the bottom of the pan. Bring slowly to the boil, and let it simmer until the fish and the potatoes are tender, about one hour. Add a splash of water if the stew becomes too dry.

Scatter some black olives over the top, and sprinkle with parsley.

Fiery salt cod casserole

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This recipe was uploaded by tonemid

 
 
A flavourful and hearty one-pot-wonder.

Method


48 hours before making the dish, soak the fish in plenty of cold water (if cod pieces are thin, 24 hours will do). Change the water twice a day.
Layer one third of the fish, potatoes and onions in this order in a saucepan. Repeat twice. Add the garlic, chilli, tomatoes, water and olive oil, and shake the pan lightly to allow the liquid to make its way down to the bottom of the pan. Bring slowly to the boil, and let it simmer until the fish and the potatoes are tender, about one hour. Add a splash of water if the stew becomes too dry.

Scatter some black olives over the top, and sprinkle with parsley.
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