Ingredients
Method
1.Rinse fish under cold water to remove excess salt. Place fish in a large bowl, cover with cold water; refrigerate, covered, overnight, changing the water three or four times. Drain fish; discard water.
2.Preheat oven to 200°C/400°F.
3.Remove cores from tomatoes; cut a small cross in the skin at the base of each tomato. Place on an oiled oven tray, drizzle with 1 tablespoon of the oil; roast for 15 minutes or until tomatoes begin to soften. When cool enough to handle, peel away skins.
4.Meanwhile, place fish in a large saucepan with coarsely chopped onion, cover with water; bring to the boil. Reduce heat; simmer, uncovered, for 15 minutes or until fish is cooked.
5.Drain fish; discard liquid and onion. Remove skin and bones from fish; flake fish into 4cm pieces.
6.Cover chillies with the boiling water in a small heatproof bowl; stand for 20 minutes. Drain chillies; discard stems and seeds, chop chillies coarsely. Blend or process tomatoes and chillies until smooth.
7.Boil, steam or microwave potato until tender; drain.
8.Heat remaining oil in a large frying pan; cook the finely chopped onion and garlic, stirring, until onion is softened and browned lightly. Add paprika; cook, stirring, for 1 minute.
9.Add tomato mixture, fish, potato, olives and parsley; season to taste, stir gently until heated through.
Salted cod, also called salt cod, baccala, bacalhau, bacalao and morue, is available from Italian, Spanish and Portuguese delicatessens and some specialty food stores.
Note
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