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    Salt cod stew

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    *mandatory

    Salt cod stew

    • Preparation time: 15 minutes, plus 12 hours salting
    • Cooking time: 1 hour 10 minutes
    • Total time: 1 hour 25 minutes, plus 12 hours salting

    Serves: 4

    Ingredients

    260g cod loin (or hake, pollock or coley)
    2 tbsp sea salt flakes
    3 tbsp olive oil 
    2 medium onions, finely sliced
    2 fresh bay leaves 
    3 cloves 
    6 whole peppercorns 
    4 garlic cloves, finely sliced 
    3 tbsp tomato purée
    pinch hot chilli powder (optional)
    2 x 400g cans whole plum tomatoes, drained
    2 large carrots, sliced into rounds 
    600g waxy potatoes, cut into large dice
    20 pitted black olives
    2 tbsp nonpareille capers
    15-20g flat leaf parsley, finely chopped
    crusty bread, to serve

    Method

    1. Put the fish in a tray and scatter the salt evenly over the flesh. Cover with cling film and refrigerate for 8-12 hours.

    2. Put the oil in a large casserole dish and gently sauté the onions with the bay leaves and spices for 10-15 minutes until tender but not coloured. Add the garlic and cook for 1 minute, then stir in the tomato purée and cook for 3-4 minutes until it begins to catch on the bottom of the pan. Add the chilli powder (if using) plus the tomatoes, carrots, potatoes and olives. Top up with water, until just covered. Cook for about 45 minutes until the vegetables are tender. Don’t be tempted to season – the cod is very salty.

    3. Wipe off any excess salt from the cod but do not rinse. Cut it into 2 pieces. Stir the capers into the stew then nestle in the fish. Bring to a simmer and cook for 4-5 minutes, until the fish is just cooked through. Be careful not to overcook. Gently break up the fish in the stew with a spoon. Scatter over the chopped parsley and serve with crusty bread. 

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    This recipe first appeared in Waitrose & Partners Food, February 2019 issue. Download the Waitrose & Partners Food app for the full issue

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