Ingredients
Preparation
Soaking Norwegian Salt Cod
- When using Norwegian Salted Cod (Clippfish/Bacalao), you have to soak it for 24/36 hours before cooking with it. Place the fish in cold water, and change the water every 12 hours
Preparing the dish
- Remove the Norwegian Salt Cod from the water. Pat dry and sear each side for 1 minute over medium heat in 4oz of olive oil in a large sided sauce pan. Remove from pan when seared.
- Slice the onion into thin half moons, and mince the garlic. Add to the pan and cook over medium heat until translucent.
- Hand crush the canned cherry tomatoes.
- Place the seared salt cod back in the pan with the onions, and add the tomatoes, raisins, bay leaf, basil and black pepper.
- Bring to a low simmer and cook for 45 minutes.
- Serve in a deep dish, and if you want you can add some fresh hurbs on top as a finishing touch.