A traditional Portuguese Christmas Eve staple, salt cod is homey yet perfect for company. Start a day ahead since the salt cod will need plenty of time to soak.
- Portion size 12 servings
- 2 lbs boneless skinless salt cod
- 1/3 cup olive oil
- 3 onions thinly sliced
- 3 cloves garlic minced
- 1 teaspoon hot pepper flakes
- 1 cup dry white wine
- 1 cup stock
- 1 can tomatoes (with juice) chopped
- 1 jar (313 ml) roasted red pepper drained and sliced
- 1/2 cup chopped fresh coriander
- 1/2 teaspoon pepper
- 5 lbs large Yukon Gold potatoes
Preheat oven to 400°F (200°C).
In large deep bowl in refrigerator, soak salt cod in cold water for 24 hours, changing water 4 times. Taste salt cod; if still too salty, continue changing water and soaking for up to 8 hours longer. Drain and rinse; cut into 2-inch (5 cm) chunks. Set aside.
In large skillet, heat 2 tablespoons of the oil over medium-high heat; cook onions, garlic and hot pepper flakes until softened and golden, about 15 minutes. Add wine; cook, stirring, for 1 minute. Add tomatoes, red peppers, coriander and pepper; bring to boil. Reduce heat and simmer, stirring occasionally, until sauce is thick enough to mound on spoon, about 30 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 1 day.)
Peel and cut potatoes into 1/8-inch (3 mm) thick slices; toss with remaining oil. In greased 10-x 14-x 2 3/4-inch (25 x 35 x 7 cm) roasting pan, layer one-third of the potatoes; sprinkle with half each of the reserved cod then sauce. Repeat layers once. Top with remaining potatoes.
Bake in oven until potatoes are browned, about 2 hours. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover with plastic wrap and refrigerate for up to 1 day. Replace plastic wrap with foil; reheat in 350°F (180°C) oven until hot, about 1 hour.)
Let stand for 10 minutes.