Braised potatoes and salt cod

AT A GLANCE

  • Serves 4 people

  • 50 ml extra-virgin olive oil
  • 2 onions, thinly sliced
  • 2 tsp ground cumin
  • 1 tsp each smoked paprika and ground coriander
  • Pinch of ground allspice
  • 800 gm canned whole peeled tomatoes
  • 650 gm (about 4) waxy potatoes, such as Dutch cream or bintje, scrubbed, coarsely chopped
  • 300 gm salt cod, cut into 3cm pieces and soaked in several changes of water overnight, drained
  • 100 gm large green olives, such as Sicilian or verdale
  • To serve: coarsely chopped parsley
01   Preheat oven to 180C. Heat oil in a large deep flameproof casserole, add onion, stir occasionally over low heat until caramelised (20-25 minutes), stir in spices, add tomato, break up with a wooden spoon and bring to a simmer. Add potato, cod, olives and 250ml water, cover and bake until potatoes are tender (35-40 minutes), season to taste.

Recipe:

RODNEY DUNN

Photography:

JASON LOUCAS

Styling:

RODNEY DUNN , GERALDINE MUÑOZ

FEATURED IN

Aug 2009

Aug 2009

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