Bacalao Fish Stew

A traditional Mediterranean-style fish stew featuring salt cod with peppers onions, potatoes and tomatoes.

Serves 6

Ingredients

• 1 kg saltfish, soaked and cleaned
• 700 g potatoes
• 2 onions
• 1 red pepper
• 1/2 red chilli
• 100 ml olive oil
• 2 tins tomatoes, coarsely chopped
• 2 tbsp tomato purée
• 50 ml water

Serve with crusty bread

Method

• Cut fish into 3-4cm chunks
• Slice potatoes, onions, pepper & chop chilli finely
• Heat oil in a pan
• Arrange fish, potato, onion, pepper, chilli & tinned tomatoes in pan in layers
• Dilute tomato purée with water & pour into pan
• Bring to the boil and simmer on low heat for at least 1 hour. Shake the pan now & then, but don’t stir
• Sprinkle fresh herbs on top & serve.