The secret in this dish are the shallots, which make the sauce very sweet and are also a pleasure to eat. Try to use fresh ones, because their taste is definitely better than the ready-peeled frozen ones. In Corfu they use a lot of cayenne pepper, so if you like it hot, go ahead!
1.5 kg salt cod
2 x400 g cans of chopped tomatoes
1 tbsp allspice
cayenne pepper (optional)
- Rinse the salt off the cod, cut it in large pieces it and soak it in cold water for 48 hours, changing the water 2-3 times daily. You should refrigerate it in hot weather. Once it has soaked, skin it and it’s ready for use.
- To peel the shallots, dip them in boiling water for 1-2 minutes. This softens the outer shell. Peel the outer shell trying not to damage their shape. You can prepare the shallots a couple of days ahead and keep them refrigerated in an air tight container.
1. Heat 3-4 tbsp of olive oil in a large, deep pot and fry the shallots until golden. Add the tomato sauce and allspice, lower the temperature and let the sauce simmer for 15 minutes, until thick.
2. Add the salt cod pieces making sure that they are immersed in the sauce and let everything simmer for 10 minutes. If the sauce is too thick, thin it with some water, otherwise it will stick to the bottom of the pot. Correct the seasoning and add the cayenne pepper.
*If you are afraid your cod is too salty, add 1 large potato cut into small cubes together with the fish. It will immediately absorb any excess salt.