Cod in tomato sauce with potatoes is a flavour some dish that you can prepare in no time! It is excellent the next day, as the fish and potatoes will have had the time to sit together with the sauce and the aroma and develop a much deeper flavour.
You can use both with fresh cod, which will allow for very short cooking time or dried salted cod, taking care to soak it for at least 24 hours in fresh cold water to re-hydrated it and rinse it well from the salt.
Ingredients for 4 people
- 1 shallot
- 1 clove of garlic
- 1 or 2 bay leaves
- A few sprigs of thyme
- A handful of black olives
- 6-8 new potatoes
- 1 can of chopped tomato or tomato passata
- 300g dried salted cod or fresh cod fillets
- Just enough chickpea flour to dust the fillets
- Salt and pepper
- Extra virgin olive oil
- Chilli to taste
1 – Peel and cut the shallot into thin slices and crush the garlic with the flat side of a knife. In a large pot, heat a tablespoon of oil, add the shallot, garlic, bay leaf and thyme. Sauté everything until the shallot is golden.
2 – Cut the potatoes, pit the olives, add both to the pan and let the potatoes getting a nice brown colour. Pour in the tomato sauce, a glass of water and let it cook for at least 20 minutes.
3 – With a thin and sharp knife, fillet the cod and remove the skin. Cut it into pieces and dust it with the chickpea flour.
4 – In a very hot pan, partially cook the cod, leaving the inside raw, which you will finish to cook in the sauce. When the sauce is cooked and well flavoured, gently lay the pieces of cod and let them cook for another 5-10 minutes until the fish is completely cooked. Serve hot with a sprinkle of parsley.
Tips and tricks
For texture, flavour and fibres leave the potato skin on. This tip will also save you from peeling them!
To eliminate any fish odours, it is useful to wash your hands and utensils with cold water.
The chickpea flour must be cooked well, so that it will not overpower the other flavours.