John Myers
Ingredients for 4 servings:
- 1 kg fish (clipfish), dried
- 750 g potatoes
- 400 g tomatoes, or 1 can of tomatoes
- 2 garlic cloves, chopped
- salt and pepper
- oregano
- olive oil
Instructions
Working time approx. 25 minutes; Rest period approx. 3 days; Total time approx. 3 days 25 minutes
Baked cod with potatoes
Soak the cod (also known as klipfish) in water for 3 to 4 days, changing the water regularly. Then cut it into pieces and place it in a baking dish. Peel the potatoes and cut them into 1 cm thick slices. Wash the fresh tomatoes and roughly chop them. (Simply pour canned tomatoes into the baking dish and chop them up a bit.) Add them to the dish with the spices and mix everything together. Drizzle with oil and bake in a preheated oven at 180 degrees Celsius for 40 minutes. Baccalà used to only be available around Christmas time, so I looked forward to Christmas all year round because that’s when you’d get this and other dishes that were only eaten on Christmas Eve. Nowadays, baccalà is available pre-soaked and frozen. I’ve seen it at the fishmonger’s. But I still only buy it at Christmas, out of tradition.
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