Codfish, the salted one, is usually consumed on the 25th of March when we break the fasting for Lent for one day to include fish on the menu. Traditionally, we fry the salted, fluffy fish. In this recipe Angela Nicolettou offers an alternative with fewer calories that doesn't compromise the taste.
Bakaliaro (salted cod) and potato bake
1kg salt cod (bacalao) cut into large pieces
1kg waxy potatoes, peeled and cut into thick slices (nicola or dutch creams)
500g tomatoes cut into thick slices
1 cup dry white wine or retsina
2 red capsicums, cut into thick slices
2 onions, sliced
6 cloves garlic, sliced
1 tsp paprika
4 bay leaves
1 cup extra virgin olive oil, plus extra to drizzle
Parsley to garnish
1 tsp dried Greek oregano to garnish
Place the salted cod in a bowl and cover with cold water. Place in the fridge for 24 to 48 hours (depending on thickness) and change the water at least 4 times.
Drain the salted cod and cut the flesh into serving size pieces.
Heat oven to 180C.
In a large baking dish, place the potatoes, capsicum, tomatoes, garlic and onions and mix. Add the wine, 1 cup olive oil and season with salt and pepper. Bake for 30 mins to partly cook the vegetables. Remove from the oven and add the cod pieces. Gently mix so they are covered by the vegetables. Sprinkle with the paprika, add the bay leaves and season with pepper and bake for a further 30 minutes or until ready. To serve, sprinkle with chopped parsley and dried oregano and a drizzle of olive oil.