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
Ingredients
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800 grams
pre-soaked boneless salted cod
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1
kg red potatoes
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2
onions, diced
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1
(400ml) can diced tomatoes, with liquid
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5-6
garlic cloves, chopped
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handful chopped fresh parsley
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100 milliliters
white wine
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1-2 teaspoons
sea salt
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freshly ground black pepper
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100 milliliters
olive oil
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2-3
bay leaves
Directions
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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.
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Wash and cut cod into 5 cm pieces.
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Peel and slice the potatoes and keep them in the water.
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Chop garlic and parsley.
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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.
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Finish whit layer of the potatoes sprinkled with rest of onion, tomatoes, parsley and garlic.
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Add bay leaves, white wine, salt and freshly ground black pepper.
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Cover the potatoes with a 1-2 cm of water.
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You can do to this point hours ahead just cover and keep in the fridge.
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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.
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Don’t mix at this stage; shake the pot occasionally.
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Let it sit at least for 30 minutes to an hour; if needed, heat slightly before serving.
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Serve with some crusty bread.
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