Salt cod braised with vegetables
 | serves 4 |
 | prep 20 mins, plus soaking cook 40 mins |
Ingredients:
3 tbsp olive oil
1 onion, finely diced
white parts of 2 leeks, finely sliced
3 garlic cloves, minced
3 tomatoes, peeled, deseeded, and chopped
500g (1lb 2oz) potatoes, diced
salt and freshly ground black pepper
2 bay leaves
large pinch of saffron threads
800g (1 ¾ lb) thick-cut bacalao (salt cod), soaked and cut into 4 pieces
120ml (4fl oz) dry white wine
2 tbsp chopped parsley
Preparation:
1 - Heat the oil in a large, shallow, heatproof casserole. Add the onion and leek, and fry gently, stirring constantly for 5 minutes, or until soft.
2 - Add the garlic and tomatoes, and cook for a further 2 minutes, stirring continuously. Add the potatoes, season to taste with salt and pepper, and add the bay leaves and saffron.
3 - Add the bacalao, skin-side up, on top of the vegetables. Pour in the wine, plus 250ml (8fl oz) water, then bring gently to a simmer and cook for 25-30 minutes. Shake the casserole once or twice every 5 minutes to help release gelatine from the fish to thicken the sauce.
4 - Sprinkle over the chopped parsley, and serve straight from the casserole.
The Cooking Book Copyright © 2008 Dorling Kindersley
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