Salt Cod with Tomatoes and Peppers ('la stoccaficada') Recipe



Salt Cod with Tomatoes and Peppers ('la stoccaficada') Recipes

Ingredients :

2lb stockfish, or salt cod

1lb onions

3 green peppers

2lb tomatoes

1/3 pint olive oil

8 cloves garlic, crushed

1 large bouquet garni

4-5 cloves

pepper

2lb soapy potatoes

8 anchovy fillets

2 tbsp brandy

4oz black olives, stoned

Method :

Soak the fish for 3 days, changing the water each day. Then skin it and remove any bones, and cut into pieces, 2.5 inch wide.

Slice the onions, de-seed the peppers and cut them into lengthways strips. Peel the tomatoes and cut them into quarters.

Heat all but 2tbsp of the oil in a large flameproof casserole and fry the onions until they are soft, then add the peppers, tomatoes, garlic, bouquet garni and cloves.

Simmer for 12 minutes and then add the fish and 1/3 pint hot water. Season with pepper, bring to the boil and then turn down the heat.

Simmer for 30 minutes. At the end of this time, add the potatoes, peeled and cut into thick slices. Push them well down into the casserole and add a little more water if necessary.

Cook for a further 25 minutes. Meanwhile, mash the anchovies with the brandy and reserved olive oil.

At the end of the cooking, stir in the anchovy puree and olives, and adjust the seasoning. Remove the bouquet garni. Serve in the casserole.

Serves 8


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