Salt cod with leeks
Pairing unlikely ingredients can produce winning taste sensations.
Photo: Domino Postiglione
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- 750g baccala (salt cod)
- 500g leek, washed and trimmed
- 6 tbsp extra virgin olive oil
- 1 medium onion, finely diced
- 2 garlic cloves, minced
- 1 stick celery, finely chopped
- 1 carrot, finely chopped
- 4 tbsp finely chopped parsley
- 1/2 cup basil leaves, chopped
- 1 tsp chilli flakes
- 450g canned tomatoes, pureed
- Salt and pepper
- 12 slices country bread
Soak salt cod in a large tub of cold water for 24-36 hours, changing every 6-8 hours.
I do this in the laundry and let the tap run slowly into the tub so I don't have to remember to change it.
Once that's done, drain and cut cod into large pieces to fit in a large pot.
Fill with water, bring to the boil and simmer for 25-30 minutes.
Drain, let it cool a little and shred cod into flakes, discarding any bones. Set aside.
Cut leek in half lengthways and slice into 1cm rounds.
Heat 4 tbsp oil and lightly fry leek, onion, garlic, celery and carrot with parsley, basil and chilli until soft.
Add tomatoes and simmer for 15 minutes.
Add flaked salt cod, stir and cook for another 5-6 minutes.
Season to taste with salt, if needed, and plenty of pepper.
Grill bread and brush with remaining olive oil. Serve hot.