Salt Cod with Chickpeas and Potatoes
- Easy recipes
If you use cod on the bone, increase weight by 50 per cent.
Ingredients
- 1 lb (500 g) boneless skinless salt cod
- 1 cup (250 mL) roasted sweet red peppers
- 1/4 cup (60 mL) extra-virgin olive oil
- 1 large Spanish onion, thinly sliced
- 2 bay leaves
- 1/2 cup (125 mL) dry white wine
- 2 tsp (10 mL) piri-piri sauce or other hot pepper sauce
- 1-1/2 tsp (7 mL) sweet paprika
- 1/4 tsp (1 mL) cumin
- 3 lbs (1.5 kg) potatoes, peeled and cut into large chunks
- 2 cups (500 mL) drained seeded quartered canned tomatoes
- 1/2 cup (125 mL) (approx) chopped flat-leaf parsley
- 3/4 tsp (4 mL) salt
- 3/4 tsp (4 mL) dried marjoram
- 2 cups (500 mL) cooked chickpeas
- 16 black olives
Preparation
Soak cod in cold water for 24 hours, changing water two or three times. Cut into large chunks. Purée peppers in food processor or mill; set aside.
In Dutch oven or large saucepan, heat oil over medium heat; cook onion and bay leaves, stirring often, until onion is soft, 15 to 20 minutes. Stir in pepper purée, wine, piri-piri sauce, paprika and cumin; cook until most of the wine has evaporated, about 3 minutes.
Stir in potatoes, tomatoes, parsley, salt, marjoram and 2-1/2 cups/625 mL water; bring to boil. Add cod and chickpeas; simmer, partially covered, stirring occasionally without breaking up fish, until potatoes are tender, 40 to 45 minutes. Transfer to serving dish and sprinkle with olives and parsley.
Makes 8 servings.
Advertisement
_
Newest Recipes
-
Pie Iron Chocolate "Cheesecake"
This campfire take on stuffed french toast improves on the plain bread traditionally used in pie... -
Chilled Carrot Soup
A simple way to enjoy all the fibre and sweetness of a carrot is in an easy soup, a cool refresher... -
Salmon Ceviche Towers
Citrus-juice acid cooks the proteins in raw seafood, similar to what heat does during the cooking... -
Spring Dandelion Fettuccine
Early dandelion greens have a pleasant bitterness that pairs well with other rich strong flavours,...