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Categories:
olive oil onion leeks tomatoes garlic baking potatoes generous bay leaves salt salt white wine parsley
Viewed: 48 - Published at: 9 years agoIngredients
- 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
- 1 lb 2 oz (500g) baking potatoes, peeled and diced
- generous pinch of saffron
- 2 bay leaves
- Salt and freshly ground black pepper
- 1 3/4 lb (800g) thick-cut salt cod, soaked, drained, and cut into 4 pieces
- 1/2 cup dry white wine
- 2 tbsp chopped parsley
Method
- Heat the oil in a large, shallow flameproof casserole over medium-low heat.
- Add the onion and leek and cook, stirring often, about 5 minutes, until tender.
- 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.
- 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.
- Sprinkle with parsley and serve hot, from the casserole.
