Spicy Salt Cod Stew

Name: Spicy Salt Cod Stew
Yield: Serves 4
Ingredients: Salt and freshly ground black pepper; Juice of ½ lemon; 2 to 3 garlic cloves, peeled and finely chopped; 1 pound potatoes, peeled and cut into 1½″ cubes; 1 teaspoon spicy paprika or cayenne; 1 green and 1 red (bell) pepper, cored, seeded, and cut into strips; 3 onions, coarsely chopped; 1 pound salt cod; ½ bottle dry white wine; 1 fresh serrano or jalapeño chile, with ribs and seeds removed, finely chopped *; Extra-virgin olive oil

Preparation info

Serves
4

Appears in

Everything on the Table

By Colman Andrews

Published 1992

About

Though not as daunting as organ meats, salt cod is still regarded with suspicion by the majority of Americans, who seem to think that it is inevitably chewy and, of course, salty as hell. Neither is true if it is properly prepared.

Ingredients

1 pound salt cod
3 onions, coarsely chopped
Extra-virgin olive oil
1

Stew
Fish course
Pescatarian
Gluten-free
Spicy

Method

Soak salt cod in a large bowl of water, in the refrigerator, for about 48 hours, changing the water 2 or 3 times a day.

Drain salt cod, cut or pull off skin and remove any bones, then chop into pieces 1½″ to 2″ square. Set aside.

In a large skillet or stew pot, sauté onions in a little olive oil over lowest possible heat for 1 to IV2 hours, stirring occasionally. Add paprika or