Salt Cod Stew (Brudet Od Bakalara)

1. 1

   In a medium saute pan, heat 4 tbsp of olive oil. Once hot, add the diced onion. Cook for a couple of minutes until they start to soften, set on the side.

2. 2

   Wash and cut cod into 5 cm pieces.

3. 3

   Peel and slice the potatoes and keep them in the water.

4. 4

   Chop garlic and parsley.

5. 5

   Use a large pot and start whit 4 tbsp of olive oil; begin with layering 1/2 of the potatoes, half the onions, cod, and half of the tomatoes. Sprinkle with half the parsley and garlic.

6. 6

   Finish whit layer of the potatoes sprinkled with rest of onion, tomatoes, parsley and garlic.

7. 7

   Add bay leaves, white wine, salt and freshly ground black pepper.

8. 8

   Cover the potatoes with a 1-2 cm of water.

9. 9

   You can do to this point hours ahead just cover and keep in the fridge.

10. 10

    Hour to hour and a half before dinner; place on the stove and bring stew to a boil and then turn down to a simmer for 35-40 minutes, or until potatoes are tender.

11. 11

    Don't mix at this stage; shake the pot occasionally.

12. 12

    Let it sit at least for 30 minutes to an hour; if needed, heat slightly before serving.

13. 13

    Serve with some crusty bread.

* Per serving · 4 servings · Values may vary.