Rustic Vegetables with Salted Fish
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(0 votes)
Health Score:
95 / 100
Difficulty:
moderate
Difficulty
Preparation:
4 h. 40 min.
Preparation
Ingredients
for
- For the fish
- 2 Tbsps olive oil
- 4 salt Cod (175 g each, rinsed in cold water overnight and drained)
- salt
- peppers
- For the ratatouille
- ½ cup olive oil
- 1 large Zucchini (diced)
- 2 medium Eggplant (diced)
- 2 red peppers (seeded and diced)
- 1 green pepper (seeded and diced)
- 1 onion (finely chopped)
- 2 cloves garlic cloves (minced)
- salt
- peppers
- To garnish
- 2 Chives (halved)
Product recommendation
Suggested variation; add 250 ml / 9 fl. oz / 1 cup passata to the slow cooker along with the vegetables.
Preparation steps
1.
Flash-fry the vegetables in a large frying pan set over a moderate heat, using fresh olive oil for each batch.
2.
Transfer the vegetables to a slow cooker when each batch is done.
3.
Rub the salt-cod fillets with the olive oil and season a little. Sit on top of the vegetables in the slow cooker.
4.
Cover with a lid and cook on a medium setting for 4 hours until the fish is cooked and the vegetables are soft.
5.
Remove the salt cod from the slow cooker and pat dry. Spoon the vegetables onto two serving plates before sitting 2 cod fillets on top of each plate.
6.
Garnish with a little more seasoning and some chives before serving.
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