Gesmoorde Vis
(Salt Cod and Potatoes in Tomato Sauce) Recipe

Origin: South Africa Period: Traditional

Ingredients

450g salt cod
3 medium boiling potatoes
4 medium tomatoes, blanched, skinned and cut into 2cm squares
3 tbsp vegetable oil
2 small onions, peeled and cut into 3mm slices
1½ tbsp finely-chopped fresh hot chillies (eg scotch bonnet)
1 tsp finely-chopped garlic
1 tbsp light brown sugar
1 lemon cut into 6 wedges
parsley sprigs

Gesmoorde Vis
(Salt Cod and Potatoes in Tomato Sauce) Preparation:

Method:

The day before place the cod in a bowl and cover with cold water. Allow to soak for at least 12 hours and every 4 hours squeeze the fish dry and change the water. Once done, drain the cod and rinse thoroughly under cold running water then cut into 3cm pieces.

Place the potatoes in sufficient salted boiling water to just cover them and cook briskly, uncovered until they are almost tender (about 20 minutes) and show only slight resistance to the point of a sharp knife. Drain and peel the potatoes then cut into 3cm cubes.

In a large, heavy, frying pan add the oil and heat over moderate heat. Ad the onions and, stirring frequently, cook for 10 minutes (until soft and golden brown). Add the tomatoes, 1 tbsp of the chillies, the garlic and sugar and cook briskly until most of the liquid in the pan has evaporated (remember to stir every now and then). Stir-in the cod and potatoes, reduce the heat to low, and cover with a tightly-fitting lid. Simmer for about 25 minutes, or until the fish flakes easily when prodded with a fork. Check the seasoning and serve immediately as a mound on a serving plate, sprinkled with the remaining chilli, surrounded by the lemon wedges and topped with the parsley sprigs.

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