Name: Braised potatoes and salt cod
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4
Ingredients: 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

Braised potatoes and salt cod

Australian Gourmet Traveller Magazine recipe for braised potatoes and salt cod.

Serves 4

Prep

15M

Cook

55M

Total

1H 10M

The combination of potatoes with salt cod, tomato and olives is very Portuguese, but this dish detours south with the Moorish addition of cumin and coriander. Serve with sautéed greens, such as chicory, cabbage or watercress. You’ll need to begin this recipe a day ahead.

Ingredients

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

Method

Main

1.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.

Styling by Geraldine Muñoz

Styling by Rodney Dunn