A ‘stew’ of salted cod with chick peas
I recently made this dish when my daughter came home to visit and said she wanted to eat cod fish. I usually need more preparation time when it comes to making salted cod but tried a quick variation and it turned out to be a keeper.
I happened to have leftover cooked potatoes but you can microwave them or, once the water is boiling to cook the cod, add potatoes cut into quarters to the water to cook. If you’re having rice, you can omit the potatoes all together. I’ve done that, too.
I always have cod fish in the freezer (which I have already soaked in water to remove the salt) but you can purchase the boneless cod pieces at Central Fresh Market or Torreense Store on Mill Street in Kitchener. At Torreense you can purchase “cod bits,” as they call them, which are boneless, or pieces of cod with the bone in.
For this recipe, I recommend purchasing boneless cod because it is easier to prepare.
Salted cod is simply dried cod fish which is preserved by drying and salting it. To prepare the fish, you need to soak the cod in water to remove most of its saltiness. This is best done in a large bowl. Place the cod in a bowl with water and make sure the fish is covered with water.
Leave the bowl in the sink overnight. In the morning pour out the water and add more water until the fish is covered. When you’re ready to make the dish, drain the water.
The fish cooks quickly. Once it’s cooked, drain the water and, with a fork, shred it before adding it to the onion and garlic mixture.
Once all the ingredients are added, the sauce has a consistency of a stew but not as thick, and it’s great over rice, or I like to eat it on its own with some corn bread.
Be sure to enjoy a glass of wine with this meal.
Salted cod fish with chick peas on a bed of rice
Rice, any kind you prefer
60 ml (4 tablespoons) olive oil
2 garlic cloves, diced
5 ml (1 teaspoon) tomato paste
1 tomato, diced
2 ml (half a teaspoon) paprika
3 whole allspice
Half a Knorr chicken cube
60 ml (quarter cup) white wine
1 540-ml (19 oz) can of chick peas, drained
750 ml (3 cups) shredded cod fish
3 small potatoes, cooked and diced
Sprinkle of red chili flakes
45ml (3 tablespoons) fresh parsley, diced
In a large pot, cook the salted cod. It takes about 20 minutes to cook. Also cook the rice as per instructions on the bag or box.
In a frying pan, heat the olive oil and sauté the garlic and onion until soft. Add the tomato paste, tomato, paprika, allspice and Knorr cube. Stir.
Pour in the wine and mix. Add the chick peas and cooked potatoes. Let simmer.
Add the cod fish and the chili flakes, and stir. Be sure to remove the three whole allspice before serving.
Sprinkle the parsley on top.