The stewed salted cod with potatoes is a humble yet tasty dish. Salted cod pairs very well with potatoes both plain and with tomato because they absorb all its flavor. A very easy dish to prepare whether you use already desalted cod or salted one. It can also be prepared with stockfish but it will require a lot of time to rehydrate. If you want to make it even more appetizing, you can add black or green olives. The flesh of salted cod is very delicate and will tend to flake during cooking if stirred, so I recommend shaking the pan from time to time to prevent sticking. This dish is naturally gluten-free and lactose-free.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.76 lbs desalted salted cod
- 1.1 lbs potatoes
- 1/2 onion
- 14 oz peeled tomatoes
- 3.4 tbsp extra virgin olive oil
- 1.25 cups water
- salt
- pepper
- parsley
Tools
- 1 Knife
- 1 Cutting board
- 1 Pan
- 1 Lid
Steps
Rinse the salted cod well under running water. Dry it with kitchen paper and place it on a cutting board. With a sharp knife, remove the skin. Cut into 2×2 inch pieces and remove any bones.
Peel the potatoes and dice them into 1.2×1.2 inch pieces. Slice the onion into julienne strips.
In a pan add the oil with the onion and heat. Sauté for a couple of minutes on low heat. Add the tomato pulp, potatoes, water, and stir.
Adjust with salt and pepper. Add the salted cod and cover with a lid.
Cook for 45 minutes, shaking the pot occasionally to prevent the potatoes from sticking to the bottom.
Chop the parsley. Once the stewed salted cod is ready, sprinkle with parsley and serve.
ATTENTION: refer to the Italian Celiac Association’s guide and carefully read the ingredients to ensure they are not contaminated with gluten.
Advice
Salted cod can also be used, but it must be desalted in cold water for 24/36 hours, making sure to change the water every 8 hours, keeping it in the refrigerator.
Salted cod can also be used, but it must be desalted in cold water for 24/36 hours, making sure to change the water every 8 hours, keeping it in the refrigerator.
Salted cod can also be used, but it must be desalted in cold water for 24/36 hours, making sure to change the water every 8 hours, keeping it in the refrigerator.
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