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    Salt Cod Bourtheto

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    Salt Cod Bourtheto

    • Preparation time: 15 minutes, plus overnight soaking and 5 hours oven-drying
    • Cooking time: 50 minutes, plus cooling
    • Total time: 65 minutes, plus overnight soaking and 5 hours oven-drying

    Serves: 6


    • 1.5kg salt cod (see below)
    • 1kg plum tomatoes
    • Salt
    • Freshly ground black pepper
    • A few branches fresh thyme
    • 200ml olive oil
    • 1 dessertspoon cayenne pepper
    • 5 cloves garlic, crushed
    • 2 bunches spring onions, finely chopped
    • 1kg leeks, trimmed and cut into 4 pieces each
    • 1kg new potatoes, peeled but left whole
    • 60ml fish stock or water
    • 60ml extra virgin olive oil
    • 1 ½ bunches flat leaf parsley, chopped


    1. Shake the salt cod well to get rid of most of the salt, put in a large bowl of cold water and soak for 24 hours.
    2. Preheat the oven to 120°C/gas 1/2. Quarter the tomatoes and put them on a roasting tray. Sprinkle with salt, pepper and thyme leaves and put the tray in the oven. Leave for 5 hours, until dry. Set aside.
    3. Skin the cod. Cut the fish into 50g pieces (about 7cm squares). Pour the olive oil into a heavy-bottomed pan, add the cayenne pepper and warm gently over a medium heat for a minute or two. Add the garlic and spring onions and sauté for 3-5 minutes. Add the leeks, potatoes and stock and simmer for 30 minutes over a medium heat, with the lid on. By this time, the potatoes should be al dente and the leeks soft. Arrange the pieces of cod over the potatoes, sprinkle on some black pepper and cook for 8-12 more minutes with the lid on.
    4. Remove the pan from the heat, add the oven-dried tomatoes, drizzle over the extra virgin olive oil and sprinkle over the chopped parsley. Cool to room temperature then eat with warm sourdough bread.

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