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- Salt Cod with Potatoes and Peppers
- (Baccala con Patate e Peperoni)
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- Ingredients:
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1 and 3/4 lbs (800 grams) salt cod, soaked and drained
- 1 green pepper, halved, seeded and cut into strips
1 red pepper, halved, seeded and cut into strips
- 4 tomatoes, peeled and sliced
- 3 and 1/2 oz (100 grams) black olives
- 11 oz (300 grams) potatoes, sliced
- 1 fresh thyme sprig, chopped
1 fresh flat leaf parsley sprig
1 bay leaf
4 fl oz (120 ml) extra virgin olive oil
1 onion, sliced
- 5 black peppercorns
6 fl oz (175 ml) dry white wine
Pinch of cayenne pepper
Directions:
Cut the salt cod into large pieces.
Heat half the olive oil in a large pan.
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- Add the salt cod and cook until lightly browned on both sides.
Heat the remaining olive oil in another pan.
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- Add the onion and peppers and cook, stirring occasionally, for about 5-6 minutes.
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- Add the tomatoes and potatoes and cook for another 10 minutes.
Make alternate layers of salt cod and vegetables in a flameproof casserole.
Sprinkle with the cayenne, thyme and peppercorns.
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- Add the parsley sprig and bay leaf.
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- Pour in the wine and simmer for about 45-50 minutes.
Remove and discard the bay leaf and parsley.
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- Add the olives and cook for another 10 minutes. Serves 4.
That's it!
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