Salted Codfish stew

Salted Codfish stew


1 1/2 pound salted cod
700 g. kokkari onion
800 g. chopped canned tomatoes (2 cans)
1 tablespoon allspice
pepper or red pepper (optional)


1.  the cod rinse well under running water. Fill a large bowl with water and insert pieces. Unless it’s too hot, you can leave the bowl in the kitchen, or find space in the refrigerator. The water should be changed 3-4 times per 24 hours. When the cod is ready, carefully remove the skin with a knife and put it aside. 2. kokkari Clean. The easiest way is to drop it in boiling water for 1-2. Thus the outer shell is softened and cleaned more easily. This may well make it a couple of days ago and keep the kokkari refrigerated, tightly sealed container, otherwise it smells too. 3.  In a large pot, put 3-4 tablespoons olive oil to burn j and add the onions. Turn several times to get color and add the tomatoes and allspice. Lower the heat and let the sauce simmer for about 15. 4.  At the end take the cod. Ensure that covered with the sauce. Let it boil together with the sauce for about 10. If the sauce seems too thick, dilute it with some water, otherwise it will stick to the bottom of the pot. The red pepper, if using, add it to the end. 5.  Taste and correct the salt. In order not to become too salty food, take with a large haddock potato cut into small cubes, which will absorb the salt.


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