- 1 lb/450 gms dry or smoked cod
- 3 eggs
- 1 large green pepper
- 2 lbs/900 gms potatoes
- 1 onion, sliced.
- 8 oz/225 gms fresh or tinned tomatoes
- 1 clove garlic, optional
- Parsley and other herbs such as rosemary
- Tin of tomato purée
- If using dried cod, soak it for about 12 hours, changing the water every 2 hours – that’ll be fun overnight.
- Hard boil, peel and slice the eggs.
- Steam or boil the potatoes. Up to you whether you peel them or not.
- Fry the onion, pepper, garlic and tomatoes.
- Boil the fish until lightly cooked, then flake and remove the bones.
- Slice the potatoes and put them in layers, alternating with the fish and the vegetables in an oven proof dish.
- Top with the sliced eggs and olives and pour over a tomato sauce made from the tomato purée and herbs.
- Bake in a moderate oven until the fish is cooked.
I have not cooked this recipe, having no easy source of salt cod. However, I intend to track it down and when I do cook it, I will substitute the onion with fennel or maybe thinly sliced carrots.
The recipe is Brazilian and comes from the Oxfam book, ‘Recipes of many lands’.