Gesmoorde Vis (Salt Cod and Potatoes with Tomato Sauce)

Ready in 1 hour

Top-ranked recipe named "Gesmoorde Vis (Salt Cod and Potatoes with Tomato Sauce)"

Share it:

Try this Gesmoorde Vis (Salt Cod and Potatoes with Tomato Sauce) recipe, or contribute your own. "Seafood" and "African" are two tags used to describe Gesmoorde Vis (Salt Cod and Potatoes with Tomato Sauce).


Ingredients

Are you making this? 
3 sm Onions, peeled and cut
1 Lemon, cut lengthwise into
1 lb Salt cod
3 tb Vegetable oil
1 ts Finely chopped garlic
Parsley sprigs
3 md Boiling potatoes (about 1
1 tb Plus 1 teaspoon finely
1 tb Light-brown sugar
4 md Firm ripe tomatoes

Original recipe makes 4 Servings

Servings  

Preparation

Starting a day ahead, place the cod in a glass, enameled or stainless-steel pan or bowl. Cover it with cold water and soak for at least 12 hours, gently squeezing the cod dry and changing the water every 3 or 4 hours. Drain the cod, rinse it thoroughly under cold running water, and cut it into 1-inch pieces. Drop the potatoes into enough lightly salted boiling water to cover them completely and cook briskly, uncovered, until they are almost tender and show only slight resistance when pierced with the point of a sharp knife. Drain and peel the potatoes and cut them into 1-inch cubes. Place the tomatoes in a pan of boiling water and let them boil briskly for about 10 seconds. Run cold water over them, and peel them with a small, sharp knife. Cut the tomatoes crosswise into 1/8-inch- thick rounds. In a heavy 10 to 12-inch skillet, heat the oil over moderate heat until a light haze forms above it. Drop in the onions and, stirring frequently, cook for 8 to 10 minutes, or until they are soft and golden brown. Watch carefully for any sign of burning and regulate the heat accordingly. Add the tomatoes, 1 tablespoon of the chilies, the garlic and sugar, and cook briskly, uncovered, stirring from time to time, until most of the liquid in the pan has evaporated and the mixture is thick enough to hold its shape lightly in a spoon. Stir in the cod and potatoes, reduce the heat to low, and cover tightly. Simmer for 20 to 25 minutes, or until the fish flakes easily when prodded gently with a fork. Taste for seasoning. Serve the gesmoorde vis at once, mounded on a heated platter or in a large bowl. Sprinkle with the remaining teaspoon of chopped chilies and arrange the lemon wedges and parsley sprigs decoratively on top. Serve accompanied, if you like, by hot boiled rice and lemon or green bean atjar. Makes 4 to 6 servings. From "African Cooking", Laurens van der Post and the editors of Time Life Books, "Foods of the World" series, 1970. LOC # 77-119620. Posted by Stephen Ceideberg; February 24 1993. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Calories Per Serving: 168 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Gesmoorde Vis (Salt Cod and Potatoes with Tomato Sauce). Be the first to review it!

I'd rate it:


sign in to add your comment

Learn more

Cod

Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free