This is a wonderful dish full of flavor. The original recipe is made with salted cod but salted cod is a little difficult to find in Arizona so I developed a variation of the recipe using fresh cod. Salted cod has a richer cod flavor and fresh cod is more subtle but still gives a good taste of what this delicious meal is like. I actually prefer the subtle lighter taste of fresh cod. This is a very elegant meal, perfect served with white rice and any side salad.
8 small baby potatoes thinly sliced
1 yellow sweet pepper thinly sliced
2 lb fresh cod cut into about 4 inch pieces
4 tablespoons olive oil
2 shallots finely chopped or 1 medium yellow onion
4 garlic cloves finely chopped
6 ripe tomatoes cut in edges or 1 16 oz can of stewed tomatoes
1 tablespoon tomato paste
1 can coconut milk
Salt and pepper
1/2 teaspoon red pepper flakes
4 tablespoons chopped fresh parsley
4 tablespoons chopped fresh chives
1. Squeeze lemon over cod pieces, sprinkle with salt and pepper and set aside.
2. Heat olive oil in a large pot like a Dutch oven, add shallots or onions and garlic and sauté for about 2 minutes.
3. Add tomatoes, cover and let cook until tomatoes start to soften and juices come to a light boil.
3. Add potato slices and enough hot water to cover them. Add tomato paste, salt, pepper to taste, cover and let it cook over medium heat until potatoes are softer.
4. Add coconut milk, red pepper flakes, cod pieces and sweet peppers and let it cook uncovered until sauce comes to a boil and cod is cooked and flaky (don’t overcook cod! it will get tougher).
5. Add parsley and chives and serve over white rice.