About four years ago I sat at a restaurant in Copenhagen and partook of a bufett at a restaurant that boasted “100 ways to serve herring”.
I couldn’t pass. after all, herring and codfish, both nordic fish, are served on our table. The latter in its most common form: Bacalao con Papa (Codfish with Potato a la Dominicana)
Back in the days when the Catholic church mandated its followers to abstain from meat on Fridays this dish was almost the official dish of abstention days, later on it was popular during lent and it has now simply become part of our everyday cuisine.
And who would know better about preserving fish than the descendants of the Vikings, who had travelled incredible distances way before Columbus had set sail on that fateful voyage?
From the northern seas came the fish that would forever become part of our culinary culture. Food certainly connects us in ways that nothing else can.
Salted codfish is known as a food in most of the Caribbean.
It was probably brought by sailors who used this method of preservation to transport fish from across the ocean, making it popular across the Caribbean islands.
- 2 lb [0.9 kg] of salted dried codfish
- 1 lb [0.48 kg] of potatoes.
- ½ a gallon of water (plus a cup)
- 2 tablespoons of olive oil
- 1 small red onion, cut into thin slices
- ¼ cup of seeded olives, sliced
- 2 green bell peppers, diced into cubes
- 4 plum tomatoes, cut into quarters
- 1 teaspoon of crushed garlic
- 1 sprig of parsley, chopped
- 1 cup of tomato sauce
- 1 teaspoon of salt (or more, to taste)
- Soak the codfish in abundant water overnight, or at least two hours.
- Boil the codfish and potatoes in half a gallon of water till tender. Flake the codfish and peel and dice the potatoes, reserve.
- In a pot heat the oil over medium heat. Cook and stir the onion, olives, bell pepper, tomatoes, garlic and parsley until the onions become transparent. Add 1 cup of water and simmer over low heat for 3 minutes. Add the codfish and tomato sauce, stir.
- Add 1 cup of water and the potatoes, simmer over low heat for 10 minutes.
- Season with salt to taste.
- Serve with with moro de habichuelas, chenchén or rice of your choice.