The Salt cod braised with vegetables recipe Here, salt cod (bacalao) is simmered with the fragrant Spanish aromas of garlic, bay, and saffron to a lovely tenderness.
3 tbsp olive oil
1 onion, finely diced
2 leeks, white part only, finely sliced
3 ripe tomatoes, peeled, seeded, and chopped
3 garlic cloves, minced
18oz (500g) baking potatoes, peeled and diced generous pinch of saffron
2 bay leaves
salt and freshly ground black pepper
13⁄4lb (800g) thick-cut salt cod,
soaked, drained, and cut into 4 pieces
1⁄2 cup dry white wine
2 tbsp chopped parsley
1 Heat the oil in a large, shallow flame-proof casserole over medium-low heat. Add the onion and leek and cook, stirring often, about 5 minutes, until tender.
2 Stir in the tomatoes and garlic and cook for 2 minutes. Add the potatoes, saffron, and bay leaves, and season well with salt and pepper.
3 Place the salt cod, skin side up, on the vegetables. Pour in the wine and 1 cup water. Bring to a simmer. Cook, shaking the casserole every 5 minutes or so to release gelatin from the fish to thicken the sauce, for about 25 minutes, or until the potatoes are tender.
4 Sprinkle with parsley and serve hot, from the casserole.
|Salt cod braised with vegetables recipe|