Βακαλάο με Ντομάτες και Πατάτες (Codfish with tomatoes & potatoes)

Bacalao (codfish) mainly refers to salted cod; there’s no other way it could have gotten all the way down into Mediterranean cuisine from Scandinavian waters than by drying and salting it to preserve (pre-refrigeration).  The codfish I used in this recipe was bought at Otolith and is fresh versus salted, and although salted cod is much tastier, I must say fresh is much healthier.  The preferred method in preparing salted cod is to soak it overnight in several water baths to rinse the salt away, then batter it and fry it up.  MmmMmmm, heart attack.  Fried bacalao is also really great with boiled greens and skordalia (for another day…)

Βακαλάο με Ντομάτες και Πατάτες (Codfish with tomatoes & potatoes)

  • 2 filets of codfish
  • 3-4 potatoes, peeled and sliced
  • 3-4 ripe tomatoes, peeled and chopped (or 1 15oz can of chopped tomatoes)
  • 1-2 onions, sliced
  • 5-6 garlic cloves, minced
  • 3-4 bay leaves
  • parsely
  • salt and pepper
  • olive oil

Preheat oven to 350º.  Saute the garlic and onions in some olive oil for a few minutes, add the tomatoes and bay leaves and simmer until flavors meld, salt and pepper.  While sauce is simmering, prepare sliced potatoes and fish in pan.  Coat potatoes and fish with about a 1/4 cup of olive oil, salt and pepper.  Cover them with the tomato sauce and chopped parsley.  Cover with foil and bake until potatoes are tender, uncover and let dish brown.

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One Response to Βακαλάο με Ντομάτες και Πατάτες (Codfish with tomatoes & potatoes)

  1. palmariello says:

    With this seasoning it takes a good Italian pasta, that craft.

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