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Geir Sivertzen’s Scandinavian take on Puerto Rican fish stew using salted cod, peppers and sliced potato.
Drain the cod and chop into evenly sized pieces. Heat the oil in a large pot over a medium heat and add the onions, sweating them until soft.
Add the chilli to the pot, cooking for a few minutes until the chilli is softened. Add the garlic.
Stir in the peppers and cook until they are beginning to soften.
Layer on the potatoes, carrots and the cod alternately, finishing with a layer of potatoes. Add the tomato puree and bay leaves and stir it all together.
Leave to cook on a low-medium heat for 2 hours, until the fish is cooked through and the potatoes are soft. Serve hot.
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