Salt Cod (Bacalhau, Bacalao, Morue, Baccalà) Stew

Recipe by Syrinx
READY IN: 39hrs
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak the salt cod in lots of cold water for at least 24 hours, changing the water every 4-6 hours to remove the salt. Salt cod varies in its saltiness, and some may need as much as 48 hours to soak. Do not skimp on the soaking, because I don't know how to remove the salt later in the recipe!
  • When you are ready to cook the stew, soften the onion and garlic in the olive oil.
  • When soft, add the tinned tomatoes, fresh cherry tomatoes and herbes de provence.
  • Drain the salt cod, rinsing well, and squeezing out all the water.
  • Add the cod to the saucepan with the tomato mixture, and stir well.
  • Cover the pan and simmer for 20 minutes until the fish is nearly cooked.
  • Add the courgettes (zucchini), chilli flakes, fennel seeds, chopped capers and black pepper.
  • Turn up the heat and boil until the courgettes (zucchini) are cooked and the liquid has mostly evaporated, leaving a stew -like consistency. This took me about 20 minutes.
  • Stir in the shredded basil leaves, then serve the fish stew immediately with mashed potatoes or polenta.
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