HungryForever

SALT COD, POTATO AND TOMATO

Yum.

Servings

Ingredients

1pounds ¾tomatoesvine or plum are probably most appropriate, cut in half lengthwise and the green hard piece where the stem meets the tomato removed
24cloves of garlicpeeled
sea salt and black pepper
1cup extra virgin olive oil
3pounds ¼ to 3½good flavorsome potatoespeeled and cut into chunks, pebbles on the beach style
2pounds to 2½salt cod of the lightly salted varietysoaked overnight then skinned and cut into 1 inch chunks
a big handful of curly parsleychopped
3 free-range hardboiled eggschopped

Instructions

Place your tomatoes and garlic in an oven-proof dish, and sprinkle with salt and pepper and a healthy coating of oil. Cook in a medium oven until soft and giving (check that the garlic is cooked too; if not, remove the tomatoes to a bowl, leaving the garlic in the tomatoey oil, and return it to the oven until it is properly cooked). Hang on to the tomatoey oil.
Meanwhile cook your potatoes in gently boiling salted water. Also bring another pan of clean water to a gentle rolling simmer, which you will cook the cod in.
When the potatoes, tomatoes, and garlic are ready, poach the salt cod gently for 5 minutes. Then in a bowl bring together the drained potatoes and cod, the tomatoes and garlic with their oil, and the parsley, and season and mix gently (the cod will crumble, which is fine). Top with the egg and serve.