Salt cod is a natural for a Christmas buffet. Although it's often deep fried, this version is poached so there's no last-minute fussing
- Portion size 16 servings
- 2 lbs skinned boneless salt cod
- 1/3 cup olive oil
- 2 cups chopped onions
- 1 can plum tomato
- 3 Cubanelle peppers
- salt optional
- 1/4 cup coarsely chopped Italian parsley
Soak cod in cold water for 12 to 24 hours, changing water 3 or 4 times. Taste and continue soaking if still too salty. Cut into chunks about 3 x 1-1/2 inches (7 x 4 cm) and set aside.
In large flameproof casserole (or saucepan suitable for bringing to the table), heat oil; saut?nions until soft, about 5 minutes. Add tomatoes, mash coarsely and simmer, uncovered, for 10 minutes. Core, seed and cut peppers into rings. Add to pan and continue simmering until peppers are tender and sauce is thickened, about 10 minutes.
Arrange cod in sauce, overlapping pieces in pinwheel fashion all around the pan. Spoon sauce over top; cover and poach for 15 minutes or until fish flakes easily with fork. Taste and add salt only if necessary; add a sprinkle of pepper. Garnish with parsley and serve with crusty bread.