Bacalao with organic tomato puree
Made with Organic Passata
Mutti Organic Passata is made from certified organic tomatoes, harvested at their peak and processed immediately, with care and skill, to obtain a smooth, creamy puree free of skins and seeds, with an inviting sweetness.
(COOK TIME: 60+ min)
Medium
Ingredients
-
1.5
kg
salted cod (available at Mediterranean Delis
-
or ask your fishmonger)
-
120
ml
olive oil
-
4
cloves
garlic finely chopped
-
1-2
long red chillies
(finely chopped)
-
1
brown onion
(peeled and thinly sliced)
-
1
red onion
(peeled and thinly sliced)
-
Sea salt and cracked black pepper
-
2
x 400g cans Mutti Baby Roma Tomatoes
-
560
g
jar Organic Mutti Passata
-
60
ml
white wine
-
1
kg
potatoes
(peeled and sliced)
-
300
g
jarred roasted red capsicum strips
-
100
g
black olives
(sliced)
-
fresh parsley
(chopped, to serve)
-
fresh bread
(to serve)
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Bacalao with organic tomato puree: Method
- Start the day before and soak the salt cod. Thoroughly rinse the fish under cold, running water. Place the fish in a large bowl or container, and soak for 20-24 hours in the fridge, change the water at least 3 times. Drain, pat dry with a paper towel, remove the skin and bones and slice.
- Heat oil in a large heavy based pot over medium heat. Add the garlic, chillies and bay leaf and stir continuously for 1 minute. Add the sliced onions and a pinch of salt, stir often for 5 minutes, or until the onions have softened.
- Add the wine, and stir for 1 minute. Add the two tins of Mutti Baby Roma Tomatoes and Mutti Organic Passata to the pot. Add a little water to rinse out the tins and bottle and pour that into the pot as well. Bring to a gentle boil.
- Add the potatoes, mix well and cover. Reduce heat to low and cook for around 60 minutes, or until the potatoes are nearly cooked, stir occasionally.
- Add the sliced cod, stir and continue to cook, covered for 15 minutes. Add the olives, roasted capsicum, cook for a further 5 minutes and season to taste.
- To serve, garnish with freshly chopped parsley and fresh bread.
