African Recipes

Salt Cod and Potatoes with Tomatoes

2 Mins read

Salt Cod and Potatoes with Tomatoes

Gesmoorde vis is a traditional dish originating from South Africa. It’s usually made with a combination of salt cod, potatoes, tomatoes, hot peppers, sugar, onions, garlic, and oil.The cod is soaked, drained, rinsed, and cut into pieces. The potatoes are boiled, peeled, and cut into cubes.

Gesmoorde vis is often accompanied by rice on the side, and it’s garnished with lemon wedges and parsley. If salt cod is unavailable, it’s acceptable to use hake or haddock.

 

 

RECIPE INGREDIENTS

1 lb Salt cod

3 potatoes (about 1 lb.)

4 medium Hard ripe tomatoes

3 tablespoons Vegetable oil

3 Onions, peeled and cut crosswise into slices 1/8 inch thick

1 tablespoon Plus 1 tsp. finely minced fresh warm chilies

1 teaspooon Finely minced garlic

1 tablespoon Light-brown sugar

1 Lemon, cut lengthwise into 4 or possibly 6 wedges

Parsley sprigs

 

 

DIRECTIONS ON HOW TO PREPARE SALT COD AND POTATOES WITH TOMATOES

Place the cod in a bowl. Cover it with cool water and soak for at least 12 hrs, gently squeezing the cod dry and changing the water every 3 or possibly 4 hrs.Drain the cod, rinse it thoroughly under cool running water, and cut it into 1-inch pcs.

Cook the potatoes in lightly salted boiling water uncovered, till they are almost tender and show only slight resistance when pierced with the point of a sharp knife. Drain and peel the potatoes and cut them into 1-inch cubes.

Place the tomatoes in a pan of boiling water and let them boil briskly for about 10 seconds. Run cool water over them, and peel them with a small, sharp knife. Cut the tomatoes crosswise into 1/8-inch- thick rounds.

In a pan, heat the oil over moderate heat till a light haze forms above it. Drop in the onions and, stirring frequently, cook for 8 to 10 mins untill they are soft and golden. 

Add in the tomatoes, 1 tablespoon of the chilies, the garlic and sugar, and cook briskly, uncovered, stirring from time to time, till most of the liquid in the pan has evaporated and the mix is thick sufficient to hold its shape lightly in a spoon.

Stir in the cod and potatoes, reduce the heat to low, and cover tightly. Simmer for 20 to 25 min, or possibly till the fish flakes easily when prodded gently with a fork. Taste for seasoning.

Sprinkle with the remaining tsp. of minced chilies and arrange the lemon wedges and parsley sprigs decoratively on top

 

HERE ARE MORE SOUTH AFRICAN RECIPES YOU CAN ENJOY TOO

CLASSIC PAMPOENKOEKIES RECIPE

TRADITIONAL PHUTU PORRIDGE

MALA MOGODU RECIPE

 

RECIPE VIDEO

 

MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv

Salt Cod and Potatoes with Tomatoes

Rating: 5.0/5
( 1 voted )
Serves: 2 Prep Time: Cooking Time: Nutrition facts: 100 calories 1 gram fat

Ingredients

1 lb Salt cod
3 potatoes (about 1 lb.)
4 medium Hard ripe tomatoes
3 tablespoons Vegetable oil
3 Onions, peeled and cut crosswise
1 tablespoon Plus 1 tsp. finely minced fresh
1 teaspooon Finely minced garlic
1 tablespoon Light-brown sugar
1 Lemon, cut lengthwise into 4
Parsley sprigs

Instructions

  • Place the cod in a bowl. Cover it with cool water and soak for at least 12 hrs, gently squeezing the cod dry and changing the water every 3 or possibly 4 hrs.Drain the cod, rinse it thoroughly under cool running water, and cut it into 1-inch pcs.
  • Cook the potatoes in lightly salted boiling water uncovered, till they are almost tender and show only slight resistance when pierced with the point of a sharp knife. Drain and peel the potatoes and cut them into 1-inch cubes.
  • Place the tomatoes in a pan of boiling water and let them boil briskly for about 10 seconds. Run cool water over them, and peel them with a small, sharp knife. Cut the tomatoes crosswise into 1/8-inch- thick rounds.
  • In a pan, heat the oil over moderate heat till a light haze forms above it. Drop in the onions and, stirring frequently, cook for 8 to 10 mins untill they are soft and golden.
  • Add in the tomatoes, 1 tablespoon of the chilies, the garlic and sugar, and cook briskly, uncovered, stirring from time to time, till most of the liquid in the pan has evaporated and the mix is thick sufficient to hold its shape lightly in a spoon.
  • Stir in the cod and potatoes, reduce the heat to low, and cover tightly. Simmer for 20 to 25 min, or possibly till the fish flakes easily when prodded gently with a fork. Taste for seasoning.
  • Sprinkle with the remaining tsp. of minced chilies and arrange the lemon wedges and parsley sprigs decoratively on top
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