Salt cod stew with savoy cabbage and potatoes

Ingredients

For 1 serving

• Salt cod70 g
• Savoy cabbage200 g
• Potatoes180 g
• Onion40 g
• Vegetable broth200 ml
• Extra virgin olive oil12 g
• Bay leavesto taste
• Black pepperto taste

Contains: fish, celery,

In season: November – March

Method

1. Use salt cod that has already been soaked and desalted: remove the skin and bones and cut it into pieces of about 4 cm. Heat the vegetable stock.
2. Remove the outer leaves and core of the Savoy cabbage, wash it and cut into thin strips; peel the potatoes and cut them into cubes of about 2 cm; peel and thinly slice the onion.
3. Heat the oil in a saucepan over medium-low heat with the onion and a bay leaf and soften for 4–5 minutes, until the onion is translucent; add the cabbage and potatoes and stir for a couple of minutes.
4. Pour in the hot stock, cover and cook for 20 minutes over medium-low heat, until the cabbage is soft and the potatoes almost tender.
5. Add the cod, cover and cook for another 12 minutes over low heat, until the fish flakes and the liquid is creamy; no salt is needed, as the cod is already salty.
6. Remove the bay leaf, finish with a grind of black pepper and serve piping hot.