- 800 g soaked salted cod
- 3 bay leaves
- olive oil
- a grind of pepper
- 400 g leeks
- 6 potatoes
- 1 stock cube
- a bunch of parsley
- 1 onion
- 2 cloves of garlic
Salted cod or clip-fish traditionally from Norway, Iceland and the Farrow Islands is cod preserved after salting. It was traditionally dried outdoors by the wind and the sun but these days it is usually dried indoors with electric heaters.
Baccala’ or salted cod is very popular in many Mediterranean cuisines. It has a very rich and distinctive taste and can be cooked in different ways.
One of them is as a casserole dish with leeks and potatoes: light, simple and tasty. Leeks are in season right now so let’s make the most of them! In the UK you can buy salted cod by a good fishmonger or in specialized shops and delis.
Before it can be eaten salted cod must be hydrated and desalinated by soaking it in cold water for 48 hours and the water should be changed regularly.
Soak the cod for 48 hours in cold water changing the water at least 4 times
Peel, wash and chop the potatoes into quarters
Wash and chop the leeks
Chop the onion finely and stir fry it until translucent with a couple of tbsp of olive oil.
Add the potatoes and cook them for 20 minutes, then add the leeks stirring from time to time
Add the cod, the sliced garlic, chopped parsley, a grind of pepper, the bay leaves, the stock cube and 1/2 Liter of hot water. Cook for a further 20-25 minutes
Keep topping up with hot water if it dries out. When it is cooked add a tbsp of olive oil and stir it well in
Enjoy this simple and healthy meal!
Also I am submitting it into “Made with Love Mondays” hosted by Javelin Warrior