Cod was originally salted as a method of preserving fish. At first you may look in horror at the amount of salt it is coated in – but fear not… as you are not cooking it in the salt itself. Do make sure that you soak the fish for a couple of days beforehand… and change the water frequently.
- 2 decent sized dry salt cod fish fillets, soaked for a couple of days in several changes of water
- 4 medium potatoes
- 20-25 green olives, diced
- 1 jar Spanish sweet peppers, thinly sliced
- 1 tin tomatoes, chopped. Of course you can use fresh – but do remove the skins if you do.
- Olive oil
- salt and pepper
- Drain cod, cover with water and cook until tender.
- Make sure you remove the skin and ALL bones from the cod once it is cool enough to handle.
- Boil potatoes in their skins… then remove the skins and slice about 5mm thick.
- Place alternate layers of potatoes, cod, olives and peppers in a casserole dish, clay cazuela, or tagine with the final layer being peppers and olives.
- Season tomatoes well with salt & pepper and pour over the top. Make sure you use the juice too.
- Pour a good healthy glug of olive oil over it all and bake in a medium-hot oven for about 90 minutes.
- Serve with a nice glass of chilled vino, and enjoy!