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Soaked salt cod is layered with potatoes, eggs, golden raisins, capers, and roasted red peppers, then simmered in a white wine-tomato sauce.
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This hearty, brothy stew features popular ingredients from the Iberian Peninsula — salt cod, garlic, saffron, potatoes Spanish and Portuguese cooks adore salt cod and use it in all kinds of ways; these same ingredients may also be reconfigured into salads or casseroles You’ll need to soak the fish overnight to remove the salt
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This recipe is by Craig Claiborne and takes 47 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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