Stewed Cod
Ingredients
- 600 gSalted cod (desalinated and cut into large cubes)
- 600 gPotato (peeled and cut into chunks)
- 1 pcYellow onion (sliced)
- 1 pcRed bell pepper (in strips)
- 3 pcGarlic (minced)
- 3 pcRound tomato (crushed)
- 4 tbspExtra virgin olive oil
- 1 tbspSmoked paprika
- 100 mlDry white wine
- 2 pcBay leaf
- 0.5 pcFlat-leaf parsley (chopped)
- 500 mlFish stock (hot)
Method
Flaky chunks of cod simmered in a thick, fragrant red sauce. The potatoes are tender, infused with the smoky aroma of paprika and confit garlic.
- 1
After desalinating the cod for 24 to 48 hours, changing the water regularly, pat it dry. The flesh should be supple. Cut it into large 4 cm cubes.
- 2
In a sauté pan, heat the olive oil. Sweat the sliced onion and pepper strips. When the onions are translucent and the peppers tender, add the minced garlic.
- 3
Stir in the crushed tomatoes and smoky paprika. Let it reduce over medium heat until the sauce thickens and the oil starts to rise to the surface.
- 4
Add the potato chunks. Deglaze with white wine, let the alcohol evaporate, then cover with fish stock. Add the bay leaf.
- 5
When the potatoes are almost cooked (a knife tip enters without resistance), place the cod pieces on top. Cover and poach for 10 minutes. The sauce should coat the back of a spoon.
Frequently asked questions
How do you get this dish right?
- Do not salt the dish until the end of cooking: even desalinated cod still provides plenty of salt.
- For a creamier sauce, crush one or two cooked potatoes against the side of the pan and stir back in.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat over very low heat to avoid toughening the fish.
