Parsley and Salt Cod Stew
is one of Rick Stein's recipes which we have kindly
had permission to reproduce which should whet
your appetite for more.
find out more about Rick Stein and his passion
for seafood have a look at his biography
further information about his restaurants in Padstow,
Cornwall, his new cookery school and to see his
online delicatessan visit his website - click
you would like to know more about his books and
how to order them have a look at our Bookstore
which will also link you to Amazon for further
(1 1/2 lb) piece of thick unskinned cod fillet
Lots of salt
350 g (12 oz) dried chickpeas
1 x 175 g (6 oz) potato, peeled
75 ml (3 fl oz) olive oil
8 cloves garlic, finely chopped
1 teaspoon dried chilli flakes
4 plum tomatoes, roughly chopped
300 ml (10 fl oz) water
3 - 4 tablespoons chopped flat leaf parsley
Freshly ground black pepper
day before, salt the cod. Sprinkle a 1cm (1/2
inch) layer of salt over the base of a plastic
container. Put the cod fillet on top and then
completely cover it in another thick layer of
salt. Cover and refrigerate overnight. Cover
the dried chickpeas with plenty of water and
leave them to soak overnight too.
next day, remove the cod from the salt and rinse
it under cold water. Cover with fresh water
and leave it to soak for 1 hour. Drain the chickpeas,
put them into a pan and pour over enough fresh
water to cover them by about 5 cm (2 inches).
Bring to the boil, add the peeled potato and
simmer until tender (about 30-40 minutes), adding
hot water now and then if necessary to make
sure they stay just covered. Drain and set aside,
saving the cooking liquid.
the cod into a pan of boiling water and simmer
for 6-8 minutes or until just cooked. Drain,
and when it is cool enough to handle, flake
the flesh into large pieces, discarding the
skin and any bones. Heat the olive oil in a
large pan, add the garlic and chilli flakes
and cook for a minute or two without browning.
Add the tomatoes, chickpeas and potato and break
the potato up into small pieces with the back
of a wooden spoon. Add a little of the cooking
liquor from the chickpeas and 300ml (10 fl oz)
of water and simmer for 20 - 30 minutes until
the stew has reduced and thickened a little.
fold in the salt cod and parsley and season
liberally with freshly ground black pepper.
Taste the stew for salt but you probably won't
need any. Spoon into large warmed soup plates
and serve straight away.
visit Rick Stein's website which features regular
new recipes - click