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1
Heat the oven to 400 degrees.
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2
Cut the cod into bite-sized pcs.
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3
Cut the potatoes in half lengthwise and then into half-inch slices.
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4
Place both in a large saucepan and cover generously with water.
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5
Add in the bay leaves and bring to a simmer.
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6
Cook till the potatoes are tender but not crumbling and the salt cod is just ready to flake, 25 to 30 min.
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7
Meanwhile, heat 2 Tbsp.
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8
of oil in a large skillet over medium-high heat.
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9
When very warm, add in the garlic, parsley and capers and stir.
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10
Cook about 30 seconds and quickly add in the tomatoes.
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11
Stir to combine and reduce the heat to a simmer.
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12
Cook till the sauce is slightly thickened, that should happen just before the cod and potatoes are cooked.
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13
Drain the cod and potatoes and remove the bay leaves.
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14
Add in both to the tomato sauce and gently mix.
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15
Inevitably, some of the potatoes will break apart, but you want as many whole pcs as possible.
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16
Taste and correct the seasoning for salt.
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17
Brush 6 (6-oz) ramekins with oil.
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18
Spoon the mix into the ramekins.
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19
Sprinkle with the garlicky bread crumbs and drizzle a little oil over top.
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20
Place the ramekins in a baking dish and bake till the tops are golden and the insides are bubbling, about 20 to 25 min.
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21
Serve immediately.
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22
This recipe yields 6 servings.
