Salt Cod Braised with Vegetables

Name: Salt Cod Braised with Vegetables
Ingredients: 3 tbsp olive oil; 1 onion, finely diced; 2 leeks, white part only, finely sliced; 3 ripe tomatoes, peeled, seeded, and chopped; 3 garlic cloves, minced; 1 lb 2 oz (500g) baking potatoes, peeled and diced; generous pinch of saffron; 2 bay leaves; Salt and freshly ground black pepper; 1 3/4 lb (800g) thick-cut salt cod, soaked, drained, and cut into 4 pieces; 1/2 cup dry white wine; 2 tbsp chopped parsley

12 ingredients

9 steps

Ingredients

3 tbsp olive oil
1 onion, finely diced
2 leeks, white part only, finely sliced
3 ripe tomatoes, peeled, seeded, and chopped
3 garlic cloves, minced
1 lb 2 oz (500g) baking potatoes, peeled and diced
generous pinch of saffron
2 bay leaves
Salt and freshly ground black pepper
1 3/4 lb (800g) thick-cut salt cod, soaked, drained, and cut into 4 pieces
1/2 cup dry white wine
2 tbsp chopped parsley

Directions

1

Heat the oil in a large, shallow flameproof casserole over medium-low heat.
2

Add the onion and leek and cook, stirring often, about 5 minutes, until tender.
3

Stir in the tomatoes and garlic and cook for 2 minutes.
4

Add the potatoes, saffron, and bay leaves, and season well with salt and pepper.
5

Place the salt cod, skin side up, on the vegetables.
6

Pour in the wine and 1 cup water.
7

Bring to a simmer.
8

Cook, shaking the casserole every 5 minutes or so to release gelatin from the fish to thicken the sauce, for about 25 minutes, or until the potatoes are tender.
9

Sprinkle with parsley and serve hot, from the casserole.