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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 very traditional dish for Christmas Eve in lot of Croatian homes. My sister in-low 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
- 800 grams pre-soaked boneless salted cod
- 1 kg red potatoes
- 2 onions, diced
- 1 (400ml) can diced tomatoes, with liquid
- 5-6 garlic cloves, chopped
- handful chopped fresh parsley
- 100 milliliters white wine
- 1-2 teaspoons sea salt
- freshly ground black pepper
- 100 milliliters olive oil
- 2-3 bay leaves
- 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 half before diner; 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; just shake the pot occasionally.
- Let it sit at least for 30 minutes to hour; if needed, heat slightly before serving.
- Serve with some nice, crusty bread.
- This recipe was entered in the contest for Your Best Hands-Off Recipe