Friday, July 12 2024

Stewed salt cod with potatoes and olives, a recipe I often prepare in the winter time; my family and I like it very much.

I serve the stewed cod as a main course, but also as a main dish, accompanying it with bread, preferably the homemade kind.


It is one of those ancient dishes, which our grandmothers used to prepare and which never go out of fashion.

 

 

SERVINGS:4

INGREDIENTS:

  • 1.75 pounds (800 g) of desalted cod (baccalà)
  • 2 pounds (900 g) of potatoes
  • 1 cup (200 g) of tomato pulp or crushed tomatoes
  • 1 onion
  • Black olives to taste (at least 20 olives)
  • A bunch of chopped parsley
  • Extra virgin olive oil to taste
  • Salt to taste
  • Pepper to taste

 

METHOD:

To prepare cod with potatoes and olives I used cod that had already been soaked so it was ready to be cooked, but if you bought salt cod you need to soak it for a few days.

First check the cod pieces and remove any bones with tweezers.

Peel the onion and chop it coarsely, then brown it with a little oil for a few minutes.

Meanwhile, peel the potatoes, rinse them and cut them into cubes (NOT very small).

When the onion is well browned, add the potatoes, about 1 cup of water, the tomato pulp and a pinch of salt (don’t overdo the salt because the cod is quite savory).

Turn everything over, cover, and bring to a boil.

Add the cod pieces and a few pinches of pepper, put the lid back on and simmer for 20-25 minutes.

Turn the potatoes gently from time to time and pour some of the cooking juices over the cod.

If needed, you can add a ladleful of hot water during cooking.

After the necessary time has elapsed, add the olives and continue cooking for another 5-10 minutes (check that the cod and potatoes are cooked through). Before removing from the heat, add the chopped parsley.

Serve the stewed cod with potatoes piping hot.

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