Salt Cod and Potatoes with Pepper Sauce

Food Network Canada
10 servings




lb(s) boneless skinless salt cod
cup olive oil
onion, thinly, sliced
cloves garlic, minced
tsp hot pepper flakes
cup stock
cup dry white wine
1 28
oz can tomato, (with juice), chopped
1 313
mL jar roasted red pepper, drained, and, sliced
cup chopped fresh coriander
tsp pepper
lb(s) large Yukon Gold potato


Step 1

Preheat oven to 400ºF (200ºC).

Step 2

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.

Step 3

In large skillet, heat 2 tablespoons (25 mL) of the oil over medium-high heat; cook onions, garlic and hot pepper flakes until softened and golden, about 15 minutes.

Step 4

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.)

Step 5

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.

Step 6

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 350ºF (180ºC) oven until hot, about 1 hour.) Let stand for 10 minutes.

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