This Sunday, for lunch, it will not be a traditional roast but as a tribute to both my grandmothers, I will use their recipe for salt cod in tomato sauce.
I have inherited not only the recipe but the cast iron cooking pot to use for it, so it is really a family dish that goes back a long way.
Salt cod is easy to find, but frozen cod or fresh unsalted cod can be used as well.
When using salt cod, it is necessary to de-salt it for at least 12 hours in cold water, changing the water every 3 or 4 hours before cooking it. It is important to remember not to use any salt for the dish as a certain amount remains in the fish.
Beware also that the salt cod bones are big but luckily, easy to see.
2 large pieces of salt cod, cut in half and de-salted
1 large onion, peeled and sliced,
8 medium-sized tomatoes, rinsed and quartered
2 large potatoes, peeled and cut in 1cm thick slices
5 garlic cloves, peeled and sliced
2 tablespoon olive oil
15 black olives, pitted
A handful flat leaf parsley, chopped
1. Par-boil the potatoes in unsalted water. Reserve.
2. Warm the oil gently in a cast iron cooking pot with lid (i.e. Le Creuset) and toss the onion in it until golden.
3. Add the tomatoes and the garlic. When the tomatoes are soft, add the cod, the olives and the parsley and cover.
4. Simmer for 15 minutes then add the potatoes and cover again. Simmer for a further 5 minutes. Add pepper and stir.
Note: If there is some tomato sauce left, use it with pasta. It is delicious because the salt cod taste adds a great flavour to it.