Gesmoorde vis (salt cod & potatoes with tomato sauce)
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Gesmoorde vis (salt cod & potatoes with tomato sauce)
  African    Seafood    Sauces  
Last updated 6/12/2012 1:01:21 AM. Recipe ID 24642. Report a problem with this recipe.
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      Title: Gesmoorde vis (salt cod & potatoes with tomato sauce)
 Categories: African, Seafood, Ceideburg 2
      Yield: 4 Servings
      1 lb Salt cod
      3 md Boiling potatoes (about 1
      4 md Firm ripe tomatoes
      3 tb Vegetable oil
      3 sm Onions, peeled and cut
           -crosswise into slices 1/8
           -inch thick
      1 tb Plus 1 teaspoon finely
           -chopped fresh hot chilies
      1 ts Finely chopped garlic
      1 tb Light-brown sugar
      1    Lemon, cut lengthwise into
           -4 or 6 wedges
           Parsley sprigs
  Starting a day ahead, place the cod in a glass, enameled or
  stainless-steel pan or bowl.  Cover it with cold water and soak for
  at least 12 hours, gently squeezing the cod dry and changing the
  water every 3 or 4 hours.
  Drain the cod, rinse it thoroughly under cold running water, and cut
  it into 1-inch pieces.
  Drop the potatoes into enough lightly salted boiling water to cover
  them completely and cook briskly, uncovered, until they are almost
  tender and show only slight resistance when pierced with the point of
  a sharp knife. Drain and peel the potatoes and cut them into 1-inch
  Place the tomatoes in a pan of boiling water and let them boil
  briskly for about 10 seconds.  Run cold water over them, and peel
  them with a small, sharp knife.  Cut the tomatoes crosswise into
  1/8-inch- thick rounds.
  In a heavy 10 to 12-inch skillet, heat the oil over moderate heat
  until a light haze forms above it.  Drop in the onions and, stirring
  frequently, cook for 8 to 10 minutes, or until they are soft and
  golden brown. Watch carefully for any sign of burning and regulate
  the heat accordingly. Add the tomatoes, 1 tablespoon of the chilies,
  the garlic and sugar, and cook briskly, uncovered, stirring from time
  to time, until most of the liquid in the pan has evaporated and the
  mixture is thick enough to hold its shape lightly in a spoon.
  Stir in the cod and potatoes, reduce the heat to low, and cover
  tightly. Simmer for 20 to 25 minutes, or until the fish flakes easily
  when prodded gently with a fork.  Taste for seasoning.
  Serve the gesmoorde vis at once, mounded on a heated platter or in a
  large bowl.  Sprinkle with the remaining teaspoon of chopped chilies
  and arrange the lemon wedges and parsley sprigs decoratively on top.
  Serve accompanied, if you like, by hot boiled rice and lemon or green
  bean atjar.
  Makes 4 to 6 servings.

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Recipe ID 24642 (Apr 03, 2005)

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