- around 5 tomatoes, either dice them or wizz them in a blender. Enough to fill a deep plate. You could also use chopped tomatoes from a tin.
- 3 medium sized onions, or 1 1/2 big ones. diced.
- two cloves of garlic, chopped up
- a spoonful tomato paste
- around 600g worth of bakaliaro (cod) chopped into approx 4 finger length pieces
- 2 large potatoes cut into smallish pieces
- olive oil (extra virgin) (of course)
- a bay leaf
- pepper, salt optional
Sautee the chopped onion, garlic and pieces of fish in olive oil for a bit then chuck in all the rest with a little water and leave to boil softly for half an hour. Make sure you stay near the food and stir a bit every so often so it won't burn. Taste it after about 15 minutes to see how salty it is (bakaliaro/cod can be very salty sometimes) and add salt if necessary, a generous shake of pepper and a glug more olive oil.
As soon as the potatoes are ready, it should be ready to eat as you don't want to overcook the fish. Serve in a deep dish with really nice bread. I'll definitely make this again so if you don't make it maybe you'll eat it for dinner at my house! X