Bacalao con patatas (Salt cod and potato casserole)

 

                Although it is more usual for the parsley/nut/garlic mixture to be stirred into the casserole a few minutes before it finishes cooking, it can also be sprinkled over the top just before serving.

Serves 4

• 250 gr piece dried salt cod, soaked for at least 12 hours
• 90 ml olive oil
• 2 tomatoes, peeled and chopped
• 500 gr potatoes, peeled and diced
• 5 ml sweet paprika
• 60 ml ground almonds
• 15 ml crushed or ground pine nuts
• 30 ml finely chopped parsley
• 2 garlic cloves, finely chopped
• 5 ml lemon zest, optional

1. Drain the cod very well, pat dry and cut into small pieces.
2. Heat the oil in a large pan, add the fish and tomatoes and cook for 8 minutes, stirring gently from time to time ; add the potatoes and cook for an additional 8 minutes, stirring often ; stir in the paprika.
3. Add enough water to barely cover the contents of the saucepan, cover and simmer gently for 35 to 45 minutes, until the potatoes are tender.
4. Blend together the almonds, pine nuts, parsley, garlic and lemon zest and stir into the casserole ; cook gently for an additional 5 minutes before serving.

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