Salt Cod with chard, potatoes and carrots
This recipe is a complete revelation! A traditional Mykonian dish that you will love!!!
4-5 tbsp. extra virgin olive oil
1 bunch of spring onions, chopped
1-2 cloves garlic
2 carrots, cut in cubes
2-3 potatoes, cut in slices
1/2 bunch of parsley (leaves only), finely chopped
1/2 bunch of dill, finely chopped
2 large tomatoes (one grated, one sliced)
700 gr. /1.5lb. rinsed, stained, shredded chard leaves
700 g. /1.5lb. salted cod, chopped (soaked at least 12 hours, changing the water a few times*, & drained)
*To prepare the cod, rinse the salt off and soak the cod in cold water for 12 or more hours, depending upon its thickness, changing the water 2-3 times daily. Once it has soaked, skin it, pick out the bones, and it’s ready for use.
Heat the oil in a very large deep saucepan. Add the chopped spring onions, garlic and sauté for a few minutes. Add the chard leaves, brown well with the rest of the mixture and add the carrots, the potato slices, one tomato grated, dill and parsley and some pepper. Finally, add the cod and one tomato cut into slices over each piece of fish fillet. Add a little more olive oil and some water (not too much). Simmer uncovered over low heat for about 30-40 mins. Continue cooking until the water from the chard leaves has been absorbed. Serve
During simmering do not mix for not melting vegetables and fish.
Add the cod over the vegetables, not inbetween.