Cod with Potatoes Braised in Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 418 kcal | (20 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 27 g | (18 %) |
Ingredients
- Ingredients
- 800 grams Stockfish
- 600 grams waxy potatoes
- salt
- 750 grams Tomatoes
- 2 onions
- 4 Tbsps olive oil
- 1 tbsp Tomato paste
- 250 milliliters white wine
- salt
- freshly ground pepper
- 1 small sprig Laurel leaf
Preparation steps
Cut codfish into 3-4 pieces and cover with water in a large bowl. Cover and soak for at least 24 hours. Replace water several times. Remove fish from water, pat dry and remove skin and bones. Cut into bite-size pieces.
Peel potatoes, slice and cook in a pot of boiling salted water, about 8-10 minutes. Drain and rinse in cold water, then drain again.
With a sharp knife, cut a shallow "X" on the bottom of each tomato. Blanch tomatoes for 1 minute in boiling water. Drain and rinse in cold water, then drain again. Peel tomatoes and cut into quarters, remove seeds and finely chop. Peel onions and dice.
Heat olive oil in a pan and sauté onion, then add tomatoes. Stir in tomato paste and cook briefly. Deglaze pan with white wine. Season with salt and pepper. Arrange potatoes in a greased ovenproof dish and pour tomato mixture over potatoes and top with laurel sprig. Bake in preheated oven at 180°C (fan:160°C, gas mark 2-3) (approximately 350°F), about 40 minutes. Arrange fish pieces evenly over potatoes about 20 minutes before the endof cooking time. To serve, arrange on plates.
