| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
African, Ceideburg 2, Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Salt cod |
| 3 |
|
Boiling potatoes, about 1 |
|
|
pound |
| 4 |
|
Firm ripe tomatoes |
| 3 |
T |
Vegetable oil |
| 3 |
|
Onions, peeled and cut |
|
|
crosswise into slices 1/8 |
|
|
inch thick |
| 1 |
T |
Plus 1 teaspoon finely |
|
|
chopped fresh hot chilies |
| 1 |
t |
Finely chopped garlic |
| 1 |
T |
Light-brown sugar |
| 1 |
|
Lemon, cut lengthwise into |
|
|
4 or 6 wedges |
|
|
Parsley sprigs |
INSTRUCTIONS
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 cubes. 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. From "African Cooking", Laurens van der Post and the
editors of Time Life Books, "Foods of the World" series, 1970. LOC #
77-119620. Posted by Stephen Ceideberg; February 24 1993. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”