SALT COD IS A POPULAR INGREDENT IN SPAIN, NOT JUST A LENTEN NECESSITY. IT IS THE SALT THAT MAKES THE FISH SO CHARACTERFUL, SO DON’T OVERSOAK IT FOR THIS TRADITIONAL BASQUE RECIPE. LOOK OUT FOR A LOIN PIECE, WHICH HAS VERY LITTLE WASTE; IF YOU CAN’T FIND ONE, BUY A LARGER PIECE TO ENSURE YOU HAVE ENOUGH ONCE ANY VERY DRY BITS HAVE BEEN REMOVED.
SERVES FOUR
INGREDIENTS
- 400g/14oz salt cod loin, soaked in cold water for 24 hours
- 30ml/2 tbsp olive oil
- 1 large onion, chopped
- 2 garlic cloves, finely chopped
- 1.5 green (bell) peppers, seeded and chopped
- 500g/1.25lb ripe tomatoes, peeled and chopped, or a 400g/14oz can tomatoes
- 15ml/1 tbsp tomato puree (paste)
- 15ml/1 tbsp clear honey
- 1.5ml/0.25 tsp dried thyme
- 2.5ml/0.5 tsp cayenne pepper
- juice of 0.5 lemon (optional)
- 2 potatoes
- 45ml/3 tbsp stale breadcrumbs
- 30ml/2 tbsp finely chopped fresh parsley
- salt and ground black pepper
1. Drain the salt cod and place in a pan. Pour over water to cover generously and bring to the boil. Remove the pan from the heat as soon as the water boils, then set aside until cold.
2. Heat the oil in a medium pan. Fry the onion, and add the garlic after 5 minutes. Add the chopped peppers and tomatoes, and cook gently to form a sauce. Stir in the tomato puree, honey, dried thyme, cayenne, black pepper and a little salt. Taste for seasoning: a little lemon juice will make it tangier.
3. Halve the potatoes lengthways and cut them into slices just thicker than a coin. Drain the fish, reserving the cooking water.
4. Preheat the grill (broiler) to medium with a shelf 15cm/6in below it. Bring the reserved fish cooking water to the boil and cook the potatoes for about 8 minutes. Do not add extra salt.
5. Remove the skin and bones from the cod, and pull it into small natural flakes. Spoon one-third of the tomato sauce into a flameproof casserole, top with the potatoes, fish and remaining sauce. Combine the breadcrumbs and parsley and sprinkle over. Heat the dish through under a grill for 10 minutes.
SERVES FOUR
INGREDIENTS
- 400g/14oz salt cod loin, soaked in cold water for 24 hours
- 30ml/2 tbsp olive oil
- 1 large onion, chopped
- 2 garlic cloves, finely chopped
- 1.5 green (bell) peppers, seeded and chopped
- 500g/1.25lb ripe tomatoes, peeled and chopped, or a 400g/14oz can tomatoes
- 15ml/1 tbsp tomato puree (paste)
- 15ml/1 tbsp clear honey
- 1.5ml/0.25 tsp dried thyme
- 2.5ml/0.5 tsp cayenne pepper
- juice of 0.5 lemon (optional)
- 2 potatoes
- 45ml/3 tbsp stale breadcrumbs
- 30ml/2 tbsp finely chopped fresh parsley
- salt and ground black pepper
1. Drain the salt cod and place in a pan. Pour over water to cover generously and bring to the boil. Remove the pan from the heat as soon as the water boils, then set aside until cold.
2. Heat the oil in a medium pan. Fry the onion, and add the garlic after 5 minutes. Add the chopped peppers and tomatoes, and cook gently to form a sauce. Stir in the tomato puree, honey, dried thyme, cayenne, black pepper and a little salt. Taste for seasoning: a little lemon juice will make it tangier.
3. Halve the potatoes lengthways and cut them into slices just thicker than a coin. Drain the fish, reserving the cooking water.
4. Preheat the grill (broiler) to medium with a shelf 15cm/6in below it. Bring the reserved fish cooking water to the boil and cook the potatoes for about 8 minutes. Do not add extra salt.
5. Remove the skin and bones from the cod, and pull it into small natural flakes. Spoon one-third of the tomato sauce into a flameproof casserole, top with the potatoes, fish and remaining sauce. Combine the breadcrumbs and parsley and sprinkle over. Heat the dish through under a grill for 10 minutes.
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