Ingredients
- 1 lb Salt Cod – soaked in cold water 24-48 hours – change water several times – at least 4
- 1/4 c. Olive Oil
- 4 Cloves Garlic chopped
- 1 Large Onion sliced
- 1 c. White Wine
- 4 Peeled Potatoes – sliced – I then cut slices in half
- 1 28 oz. can Peeled tomatoes – give one quick turn in the blender – this seems to give the perfect consistency
- 1/2 c. Chopped fresh flat leaf parsley
- 1/4 c. Chopped Fresh basil
- 1 Bay Leaf
- 1/2 tsp. Red Pepper Flakes
- 2 c. water ( you can add more after it gets going if you like more liquid)
- 2 tsp. Kosher Salt
- Freshly ground black pepper to taste
- Chopped Fresh Basil for garnish
Preparation
Step 1
Heat oil and add garlic cooking a couple of minutes.
Add onion and fennel slices.
Cook about 6 minutes until just tender.
Increase heat and add wine. Cook down 3-4 minutes.
Add potatoes
Now add the tomatoes.
Add fresh herbs, bay leaf, fennel fronds, and red pepper flakes.
Add water.Bring to boil and reduce heat to simmer until potatoes 10-12 minutes.
Cut the fish into pieces about 2 inches long.
Add Cod. Cover and simmer – do not boil – for about 30 minutes or until the fish is tender and potatoes are fully cooked.
Check for seasoning and adjust. Remove bay leaf!! The experience of having one in your mouth can be unpleasant and may cause choking.
I like to serve this over a thick slice of Italian crusty bread first brushed with olive oil. For the photo, I used a thick slice of delicious and fresh Potato Rosemary Bread.
A drizzle of Extra Virgin Olive Oil completes the experience. Troppo Bella!