Author Notes: Salted cod is used in many cuisines through Europe, and there are a lot of cod and potatoes recipes, they are all similar but differ in some ways. It is a very traditional dish for Christmas Eve in a lot of Croatian homes. My sister-in-law makes with fresh fish. I was lucky enough to find fish stores selling pre-soaked, boneless salted cod which did make this easy dish to make. —anka
grams pre-soaked boneless salted cod
kg red potatoes
(400ml) can diced tomatoes, with liquid
garlic cloves, chopped
handful chopped fresh parsley
milliliters white wine
teaspoons sea salt
freshly ground black pepper
milliliters olive oil
- In a medium sauté pan, heat 4 tbsp of olive oil. Once hot, add the diced onion. Cook for a couple of minutes until they start to soften, set on the side.
- Wash and cut cod into 5 cm pieces.
- Peel and slice the potatoes and keep them in the water.
- Chop garlic and parsley.
- Use a large pot and start whit 4 tbsp of olive oil; begin with layering 1/2 of the potatoes, half the onions, cod, and half of the tomatoes. Sprinkle with half the parsley and garlic.
- Finish whit layer of the potatoes sprinkled with rest of onion, tomatoes, parsley and garlic.
- Add bay leaves, white wine, salt and freshly ground black pepper.
- Cover the potatoes with a 1-2 cm of water.
- You can do to this point hours ahead just cover and keep in the fridge.
- Hour to hour and a half before dinner; place on the stove and bring stew to a boil and then turn down to a simmer for 35-40 minutes, or until potatoes are tender.
- Don’t mix at this stage; shake the pot occasionally.
- Let it sit at least for 30 minutes to an hour; if needed, heat slightly before serving.
- Serve with some crusty bread.