Spanish Cod recipe

A deliciously flavoured Mediterranean style cod stew that’s perfect for using up odds and ends of any vegetables you might have lying around. This recipe calls for red pepper and green olives, but if you only have black olives or green peppers feel free to use them. Equally, red onion in place of white onion works brilliantly.

Ingredients:

450g salted cod fillets, skinless and boneless
225g jar Passata
125ml extra virgin olive oil
4 potatoes
2 large white onions
2 fat garlic cloves
250ml water
4 tbsp. white wine
70g golden raisins
1 roasted red pepper
1 bay leaf
2 tsp. capers
4 tbsp. pitted green olives
4 tbsp. hard-boiled eggs

Directions:

1. With salted cod, you need to soak the fish for at least eight hours to get rid of the excess salt – simply soak the fish in cold water, making sure to change it at least three times over the course of the soaking time.

2. Once soaked, drain the fish and cut it into bite-sized pieces.

3. Peel the potatoes and onion and cut them into circles of roughly the same size thickness.

4. Finely slice the roasted red pepper and mince the garlic.

5. Grease a shallow baking tray. Begin to assemble the dish by laying half of each of the ingredients in the following order: potatoes, salted cod and then the onions and garlic. Sprinkle over half of the capers, olives, hard-boiled eggs and then layer the pepper over that. Sprinkle the raisins on top of that and then lay the bay leaf on top.

6. Pour on half of the Passata and then half of the olive oil.

7. Assemble the rest of the ingredients, in the same order, on top of the dish. Pour the remaining Passata and olive oil over the top and then add the water and white wine.

8. Bring to the boil and then cover and simmer for thirty minutes or until the potatoes are tender. Serve with a hunk of crusty ciabatta to mop up the juices.

Author: Laura Young

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