patate con baccalà e olive
for 6
500 g Roseval potatoes, peeled, halved lengthwise
650 g salt cod, prepared (see here)
150 g black olives, pitted, kept whole
80 g pine kernels, briefly toasted
Maldon salt and freshly ground black pepper
85 ml red wine vinegar
extra virgin olive oil
olive oil
3 garlic cloves, peeled and finely chopped
1 × 800 g tin peeled plum tomatoes, drained
3 large fresh red chillies, seeded and finely sliced
4 lemons
125 ml white wine or water
4 tablespoons chopped fresh flat-leaf parsley
Cook the potatoes in boiling salted water until al dente. Drain, put in a bowl, and add the vinegar, salt, pepper and 4 tablespoons extra virgin olive oil. Keep warm. Heat 2 tablespoons olive oil in a large, thick-bottomed frying pan, add half the garlic and cook for a few minutes. Add the tomatoes and some salt, then cook for 30 minutes.
Heat 3 tablespoons olive oil in a large, thick-bottomed flat pan with a lid. Add the remaining garlic and fry briefly. Place the cod in, skin side down, and sprinkle over the chilli, pepper, juice of 1 lemon and the wine or water. Cover, reduce the heat, and simmer for 4–5 minutes or until the cod is cooked. Remove from the heat, allow to cool a little, then carefully flake the flesh from the skin. Place in a warm serving bowl. Pour over any pan juices. Combine the tomato sauce with the cod.
Mix the warm potatoes with the olives and most of the parsley. Place on a large serving plate, and all but cover with the cod and tomatoes. Scatter over the pine kernels, and sprinkle with the remaining parsley. Drizzle over some extra virgin olive oil, and serve with lemon wedges.