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Gesmoorde Vis Salt Cod Potatoes with Tomato Sauce Recipe

Gesmoorde Vis Salt Cod Potatoes with Tomato Sauce recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Gesmoorde Vis Salt Cod Potatoes with Tomato Sauce recipe  PDF


1 lb Salt cod
3 md Boiling potatoes (about 1
pound) 4 md Firm ripe tomatoes
3 tb Vegetable oil
3 sm Onions, peeled and cut
crosswise into slices 1/8 inch thick 1 tb Plus 1 teaspoon finely
chopped fresh hot chilies 1 ts Finely chopped garlic
1 tb Light brown sugar
1 Lemon, cut lengthwise into
4 or 6 wedges Parsley sprigs 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 mi ture 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.

Gesmoorde Vis Salt Cod Potatoes with Tomato Sauce recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
358 people have voted
Last Reviewed on 2018-08-21



Tuesday, Aug 21 2018 Download & Print Gesmoorde Vis Salt Cod Potatoes with Tomato Sauce recipe  PDF   Rice recipes RSS   New

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