Back in the days I remember going to one of my parent’s friend’s house who used to make the best salt cod I had ever had. It was so good that my mum adopted the recipe and still makes it in the same way on special occasions. The original chef in question was a woman named Martina from Tenerife, so kudos to her.
I never managed to get the recipe off Martina and I think she refused to give it to my mother. This is my own interpretation of her dish and if I do say so myself, I think it does it more than justice.
The potatoes should be chascadas but if you can’t get the hang of it you can just cut them into whichever chunks you prefer. To learn this technique look under chascar on the Tips and Technique Page
4 potatoes, chascadas or cut into chunks
8 pieces of salt cod, desalted*
1 onion, half moon slices
1 red pepper, cut into strips
2 ripe tomatoes, grated
2 tsp. sweet pimenton (or paprika)
1 tin of pitted green olives
1 glass white wine
1 Boil potatoes for 10 minutes
2 In a pot, fry half the amount of onions until translucent, add the pimenton and then quicky add the tomato.
3 Add half amount of the red pepper and a glass of wine. Leave for 5 minutes.
4 Preheat oven to high.
5 When the potatoes are done, add them to the sauce along with a bit of the water from boiling the potatoes. Season and cook for 5 minutes.
6 Meanwhile, prepare an ovenproof dish and layer the bottom with the rest of the onion and pepper. Place the cod filets on top and scatter with olives.
7 When the sauce is finished, pour over the fish and bake for 15 minutes.
Tip: Depending on the saltiness of the salt cod you may or may not need to add any extra salt to the dish.
* You need to desalt the cod well in advance, at least 48 – 72 hours depending on the thickness. First you need to wash the fillets under running water to remove the visible salt and then soak them in water for the required time. Remember to change the water every 12 hours.