Sicilian Salt Cod Stew

Name: Sicilian Salt Cod Stew
Yield: Makes 16 cups (4 l); 8 main-course servings
Cuisine: Italian
Ingredients: ⅔ cup (100 g) golden raisins; ¼ cup (40 g) pine nuts; 2 bay leaves; 1 cup (250 ml) dry white wine; 1½ cups (310 g) oil-cured black olives, pitted and roughly chopped; 2 pounds (900 g) salt cod, desalinated (see Note); Freshly ground black pepper, to taste; Pinch of sugar; 2 sprigs fresh thyme or ¼ teaspoon dried; 10 cloves garlic, smashed, peeled, and very finely chopped; ½ cup (125 ml) olive oil; 7 cups (1.75 l) Chunky Tomato Base, canned Italian plum tomatoes, coarsely chopped, with their juice, or sterile-pack chopped tomatoes; 2 pounds (900 g) firm potatoes, peeled, halved lengthwise, and cut across into ¼-inch (½-cm) slices

Preparation info

Makes 16 cups 4 l ) ;
8
main-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

Yes, even in Sicily they use salt cod.

Ingredients

½ cup (125 ml) olive oil
10 cloves garlic, smashed, peeled, and very fine

Europe
Italy
Stew
Fish course
Stock
Pescatarian
Spicy
Sicily
Gluten-free
Soup
Mediterranean

Method

In a large stockpot, heat the oil over medium heat. Stir in the garlic and cook until soft, about 5 minutes. Stir in the potatoes and tomatoes. Bring to a boil. Lower the heat and simmer for 10 minutes.

Add the remaining ingredients except the raisins and pine nuts. Return to a boil. Lower the heat and simmer, covered, for about 30 minutes, or until the potatoes and fish are cooked thro