INGREDIENTS

INSTRUCTIONS

1 To Salt the Cod: Pour a thick layer over the base of a plastic
container, rest the cod on top and completely cover in another thick
layer.
2 Cover and refrigerate overnight. Cover the chick peas in plenty of
water and leave to soak overnight. The next day drain the chick peas,
tip into a pan and pour over enough fresh water
3 Boil, add the peeled potato and simmer until tender. Add boiling
water now and then, if necessary, to make sure they stay just
covered. Drain and set aside, saving the cooking liquid.
4 Rinse the salted cod under cold water. Drop into a pan of boiling
water and simmer for 6-8 minutes until just cooked. Drain and when
cool enough to handle, flake into large pieces, discarding the skin
and any bones.
5 Heat the olive oil in a large pan, and cook the garlic and chilli
flakes for a minute or two without browning. Add the tomatoes, chick
peas and potato. Break the potato up into small pieces with the back
of a wooden spoon.
6 Add a little of the cooking liquid from the chick peas and 300ml/
1/2 pint water, and simmer for 20-30 minutes until the stew has
reduced and thickened a little.
7 Gently fold in the salt cod and parsley and season liberally with
freshly ground black pepper. Taste for salt but you probably won't
need any.
Converted by MC_Buster.
Recipe by: Rick Stein
Converted by MM_Buster v2.0l.

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