Stewed Salted Cod with Potatoes

Bacala’ in umido con Patate (stewed Salted Cod with Potatoes), is a dish that you would see in our Roman home on Christmas eve. Traditionally Christmas eve was a night filled with fish and seafood delights.

Stewed Salted Cod with Potatoes

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Stewed Salted Cod with Potatoes

Prep Time

15 min

Total Time

1 hour 15 min

Serves

4 people

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Ingredients

1 kg of thick salted cod

1 large can of good quality tomatoes

2 medium potatoes cut into bite size chunks

4 fresh basil leaves

1 large white onion chopped fine

1 clove garlic pressed

2 tbsp. olive oil

salt and pepper to taste

Instructions

Salted Cod:

Take salted cod and cut into nice good chunks about 1 1/2 inch x 2 inches.
Rinse with cold water thoroughly for about 5 minutes taking any excess salt off the cod.
Place cod chunks in a large bowl and cover with cold water. Place in fridge.
Let cod soak for 3 days changing the water everyday and rinsing cod before refreshing the water.

Sauce:

In a deep saute’ pan drizzle in olive oil and bring to a medium to high heat.
Toss in garlic and onions and saute for about 10 minutes.
Take tomatoes and place in pan squishing and breaking apart the tomatoes adding in the thick tomato juice.
Turn heat to a low to medium and break in fresh basil leaves. Simmer for about 15 minutes.

Finishing touches:

Place potato chunks into sauce and simmer for about 5-10 minutes.
Drain cod and pat dry with paper towel. Place in sauce with potatoes.
Partially cover pan and cook for 20 minutes or until potatoes are fork tender.
Taste for seasoning and add salt and black pepper as needed.
Ready to serve

TIPS

Do not season until the end. The cod is salty and there may not be a need to season with salt.
Be careful not to overcook the cod it does become chewy if cooked too much.
If sauce looks too thick add some water. It all depends on the quality of tomatoes you buy we used Mutti brand.