Tested till perfect Salt Cod and Potatoes with Pepper Sauce

Salt Cod and Potatoes with Pepper Sauce

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.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 10-12

Ingredients

  • 2 lb 2lbboneless skinless salt cod
  • 1/3 cup 1/3cupolive oil
  • 3 3oniononions, thinly sliced
  • 3 3cloves garlic, minced
  • 1 tsp 1tsphot pepper flakes
  • 1 cup 1cupdry white wine or stock
  • 1 can (28 oz/796 mL) 1can (28 oz/796 mL)tomatoes (with juice), chopped
  • 1 jar (313 mL) 1jar (313 mL)roasted red pepperroasted red peppers, drained and sliced
  • 1/2 cup 1/2cupchopped fresh coriander
  • 1/2 tsp 1/2tsppepper
  • 5 lb 5lblarge Yukon Gold potatoYukon Gold potatoes
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Preparation

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.

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