This fish stew is full of vibrant flavors and textures. Juicy, moist, salted cod stewed in a rich tomato sauce delighted with fresh basil, onion, and garlic. To add just a bit more passion and comfort, some beautiful soft potatoes and, of course, no Italian table is complete without bread and wine.
- 1 kg of thick salted cod
- 1 large can of good quality tomatoes
- 2 medium potatoes cut into bite-size chunks
- 4 fresh basil leaves
- 1 large white onion chopped fine
- 1 clove garlic pressed
- 2 Tbsp. olive oil
- salt and pepper to taste
- Take salted cod and cut into nice good chunks about 1 1/2 inch x 2 inches.
- Rinse with cold water thoroughly for about 5 minutes taking any excess salt off the cod.
- Place cod chunks in a large bowl and cover with cold water. Place in the fridge.
- Let cod soak for 3-4 days changing the water every day and rinsing the cod before refreshing the water.
- In a deep saute’ pan drizzle in olive oil and bring to a medium to high heat.
- Toss in garlic and onions and saute for about 10 minutes.
- Take tomatoes and place in pan squishing and breaking apart the tomatoes adding in the thick tomato juice.
- Turn heat to a low to medium and break in fresh basil leaves. Simmer for about 15 minutes.
- Place potato chunks into the sauce and simmer for about 5-10 minutes.
- Drain cod and pat dry with paper towel. Place in sauce with potatoes.
- Partially cover the pan and cook for 20 minutes or until potatoes are fork tender.
- Taste for seasoning and add salt and black pepper if needed.
- Ready to serve.
Do not season until the end. The cod is salty and there may not be a need to season with salt.
Be careful not to overcook the cod, it does become chewy if cooked too much.
Serve with some fresh rustic bread.
If the sauce looks too thick, add some water. It all depends on the quality of tomatoes you buy. We used Mutti brand.