Salted Cod with Potatoes in the Oven
1995, March 25th, Larnaca. I was in the city for a report, and just before heading back to Nicosia, I chose a seaside restaurant for lunch. The restaurant owner suggested a special cod-based recipe that she learned from her mother, who hailed from Karpasia. Desalted cod baked in the oven with a rich tomato sauce. She even clarified that her mother used to add plenty of garlic to the sauce. I took the first bite and was thrilled by the rich flavor. The saltiness from the cod gives the fish a delicate deliciousness. I immediately grabbed a pen and paper and jotted down the recipe, which I'm now sharing with you here.
- Prep
- 36 h 40 min
- Cook
- 1 h 45 min
- Total
- 38 h 25 min
- Serves 4
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INGREDIENTS
- 1 kg salted cod
- 3 - 4 potatoes, about 800g
- ½ cup (115ml) olive oil
- 2 cups (300g) dry onion, sliced
- 2 cloves garlic, minced
- 1 ½ cups (180g) celery stalks, cut into thin slices
- ½ cup (125ml) dry white wine
- 1 heaping tablespoon (30g) tomato paste
- 3 - 4 large ripe tomatoes, about 800g
- 1 teaspoon (8g) salt
- ½ teaspoon (1g) black pepper
- 1 vegetable stock cube
- 1 cup (250ml) hot water
- 3 - 4 bay leaves
- 3 - 4 tablespoons (10g) parsley
METHOD
- Cut the cod into portions and rinse it very well to remove the salt. Place it in a colander with a high base, cut side up. Place the colander in a bowl with plenty of water, ensuring it covers the cod. Put the bowl in the refrigerator for about 36 hours, changing the water every 5-6 hours to desalt the cod. With a knife, score the skin on the bottom of the tomatoes in a cross pattern. Boil them for 1 - 2 minutes. Remove them with a slotted spoon and place them in a bowl with water and ice cubes. Leave them for 1 minute, then peel and finely chop them.
- In a pan, add the olive oil and once hot, sauté the onion for 3 - 4 minutes until golden. Add the garlic and stir for 30 seconds. Add the celery and sauté for 2 - 3 minutes. Pour in the wine and let the alcohol evaporate. Add the tomato paste, stir, then add the tomatoes, salt, and black pepper. Let the sauce thicken. Cut the potatoes into 2 - 3 cm slices and place them in a baking dish. Pour the cooked vegetables over them, along with the vegetable stock dissolved in 1 cup of water. Add the bay leaves and cover the baking dish with parchment paper and aluminum foil.
- Bake in a preheated oven at 180°C for 1 hour. Remove the baking dish from the oven and add the cod pieces, skin side up. Press them down to cover them with the sauce. Continue baking with the dish uncovered for about 40 minutes or until the dish is golden brown.
