Cooks in: 45mins
Levels: Easy
Serves: 4
List of Ingredients
- 3 LB. of soaked stockfish (air dried cod)
- 2 LB. of potatoes
- 1 1/2 LB. of peeled tomatoes or sauce
- 3 of red chili peppers
- 2 of red onions
- 3 TBSP. of pitted olives in brine
- 1 TBSP. of desalted capers
- extra-virgin olive oil
- salt
Method
1
Peel the potatoes and divide each into 4 wedges. Cut the stockfish (air-dried codfish) into 1"-2" chunks.
2
Cut the onions into 1/4" slices and fry the sliced onions in a fry pan or terra-cotta pan with 5 Tbsp. oil for 2-3 minutes. Add the tomatoes and cook for 5 minutes over medium heat. Season with salt. Add the potatoes and cook for an additional 7-8 minutes, adding a ladleful of water if the sauce dries out.
3
Add the stockfish, 3 Tbsp. olives, 1 Tbsp. desalted capers and the chili peppers and continue cooking for 20 minutes, stirring gently from time to time, until the potatoes are cooked. Season with fresh thyme leaves to taste and serve.