Name: Salt Cod with Tomatoes and Peppers (Morue campagnarde)
Yield: Serves 4–6
Cuisine: France
Ingredients: 750 g ripe red tomatoes, skinned, cut in pieces and drained or 400g chopped tinned tomatoes; 2 pinches sugar; 1 tsp dried thyme or 3 sprigs fresh thyme; pepper; 1 lemon; 4 cloves garlic; 200 g small green peppers (piquillos or other) or 1 large one, roasted in the oven, skinned and cut into strips; 1-2 tbsp flour; 4-5 tbsp olive oil; 2 red onions, sliced; 500 g salt cod previously soaked for 24-36 hours in frequently changed water

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Sud de France

By Caroline Conran

Published 2012

About

There are hundreds of ways of cooking salt cod and I believe that most of them involve olive oil and garlic. This one has the added bite of green peppers and the mellow sweetness of tomatoes.

Ingredients

500 g salt cod previously soaked for 24-36 hours in frequently changed water
4-5 tbsp olive oil

Europe
France
Fish course
Pescatarian
Mediterranean

Method

Cut the soaked cod into 3–4 cm pieces with a saw-toothed knife. Put the pieces in a pan of cold water and bring slowly to the boil. As it reaches boiling point remove the pan from the heat and cover it at once. Let it sit for 5 minutes, then lift out the pieces and leave to drain and cool. Skin the

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