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(Christmas Cod)
Serves 6
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| 1 | lb. salt cod | ||||||
| 2 | lbs. extra-virgin olive oil | ||||||
| 1 | sm. onion, thinly sliced | ||||||
| 2 | cloves garlic, finely chopped | ||||||
| 2 | lbs. plum tomatoes roasted, peeled and chopped | ||||||
| 1/2 | c. Manzanilla olives (about 25), cut in half | ||||||
| 1/3 | c. capers | ||||||
| 1 | pinch ground cloves | ||||||
| 1 | pinch ground cloves | ||||||
| 1/2 | t. ground cinnamon | ||||||
| 4 | canned, pickled jalapeños, chopped | ||||||
| 1/2 | c. chopped Italian parsley | ||||||
| Salt, if necessary | |||||||
| 1 | lb. small potatoes, boiled | ||||||
The fish: Put fish in medium-size bowl, and cover with water. Soak about 24 hours. Change water at least four times in one day. This is important, otherwise fish will be extremely salty. When cod has finished soaking, clean, picking out cartilage or bones. Shred into small pieces.
The sauce: In large saucepan, heat oil. When hot, add onion and sauté for 3 minutes. Add chopped garlic and sauté until golden. Add cod and stir; add tomatoes and cover. Let simmer about 10 minutes.
Add olives, capers, chiles, cloves, cinnamon; mix well and let simmer 2 more min. Add chopped parsley, taste for salt; add if needed. Add boiled potatoes. Remove from heat. Place in medium soup bowl accompanied with toast.
Recipe courtesy Priscila Satkoff, ¡Salpicón!