Sunday, June 15, 2008

Salt Fish Rougaille

30 mins plus soaking
Serves 4

  • 175g/6oz Saltfish
  • 4 tbsp Oil
  • 1 Large Onion, thinly sliced
  • 300g/11oz chopped Tomatoes
  • 3 green chillies, halved
  • 1/2 teasp Freshly grated Ginger
  • 1 Garlic Clove, crushed
  • 2 teasp Thyme Leaves, chopped
  • 1 tbsp freshly chopped Parsley
  • Salt
  • 2 tbsp finely chopped Shallot
  • Place the fish in a large bowl of cold water and soak for 1 hour.
  • After soaking, flake the fish into small pieces, removing any skin and bones.
  • Heat the oil in a medium saucepan, add the fish and fry until brown. Remove with a slotted spoon and set aside.
  • Reheat the oil, add the onion and sauté for a few minutes then add all the other ingredients (apart from the shallot) and cook for about 15 minutes , stirring from time to time, until mixture thickens.
  • Add the fish pieces to the sauce together with 3 tablespoons water. Allow to simmer for a further 5 minutes.
  • Transfer to a heated serving dish and sprinkle with the chopped shallot. Serve immediately.

No comments: