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