Serves 8
670 min
Fish Stew with Salt Cod and Green Olives
Recipe GLPR216f50f535be7f
A hearty Mediterranean fish stew built on the foundation of rehydrated salt cod, simmered with tender potatoes, briny green olives, and tomatoes in an aromatic olive oil base infused with garlic and bay leaves. The long, gentle cooking draws out deep savory flavors while the potatoes become buttery and the cod releases gelatin that enriches the broth.
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Ingredients
2 pounds salt cod (baccalao or pesce stocca)
½ cup olive oil
3 cloves garlic cloves, thinly sliced
2½ leaves bay leaves
1 cup large green cured olives, pitted
2 tablespoons tomato paste
3 quarts water
1 cup crushed plum tomatoes
2 pounds small potatoes, peeled
Directions
Rinse the salt cod thoroughly under cold running water to remove surface salt. Place the rinsed cod in a large bowl and cover completely with cold water. Refrigerate overnight, changing the water four times throughout the day to leach out excess salt and rehydrate the fish. After soaking, drain the cod, pat it dry with paper towels, and cut it into large bite-sized chunks.
Heat the olive oil in a large heavy-bottomed pot over medium heat. Once the oil is hot, add the prepared cod pieces and use the back of a wooden spoon to gently break apart the fibers and begin releasing the fish's natural gelatin into the oil. Cook for about 2 minutes to begin infusing the oil.
Stir in the sliced garlic, bay leaves, and pitted green olives, sautéing for 1 to 2 minutes until fragrant. Add the tomato paste and stir constantly for about 1 minute to cook out the raw paste flavor and allow it to caramelize slightly into the oil.
Pour in the water and bring the pot to a boil over high heat. Once boiling, reduce the heat to low and carefully skim away any white foam and solids that float to the surface, which helps clarify the broth. Continue skimming for 2 to 3 minutes until the surface is relatively clear.
Add the crushed plum tomatoes to the pot and stir well. Bring the mixture back to a gentle boil, then reduce the heat to low and allow the stew to simmer uncovered for 2 hours. Stir occasionally and adjust seasoning as needed, being mindful of the natural saltiness from the cod and olives.
Add the peeled potatoes to the stew and continue simmering for 1 additional hour, until the potatoes are very tender and the flavors have melded together. The internal temperature of the fish should reach a safe minimum of 145 degrees Fahrenheit to ensure food safety.
Taste the stew and adjust seasoning with salt and pepper if necessary, keeping in mind the briny contributions of the olives and cod. Ladle into serving bowls and accompany with crusty bread for soaking up the flavorful broth.
