Wednesday, July 9, 2008

Stewed Down Salt Fish

Serves 4.

  • 1lb boneless salted cod
  • 2oz/60g butter
  • 2 medium onions, thinly sliced
  • 2 tablespoons finely chopped garlic
  • 1 sweet pepper thinly sliced
  • 2 cups 16oz/500ml tinned tomatoes or 2lbs/1kg peeled fresh tomatoes, sliced
  • 1 tablespoon curry powder
  • 1 sprig fresh thyme
  • 1 sprig fresh marjoram
  • 2 sprigs fresh parsley, finely chopped
  • 1/2 cups 20floz/600ml water
  • Salt and freshly ground pepper to taste
  • 1 teaspoon pepper sauce
  • 4 hard-boiled eggs (optional)
  • Boil salt fish in plenty of water for 20 minutes. If still too salty, repeat. Drain salt fish, break into wedges, check for bones and set aside.
  • Heat butter and sauté the onion. When beginning to brown, add garlic, salt fish and sweet pepper and sauté for a further 3 minutes.
  • Add tomatoes, curry powder, herbs, water, pepper sauce and black pepper and simmer uncovered for 15 minutes to an hour or until tender. Salt to taste.
  • If adding eggs, shell and slice them and add to the salt fish about 10 minutes before its finished cooking.

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