Salted Cod and Potato Bouillabaisse

Ingredients

Olive oil 5 tbsp

Onion 2

Garlic 3 cloves

Tomato 2

Spices to taste

Potatoes 1000 g

Saffron 1/2 tsp

Cod (fillet) 400 g

Salt to taste

Choose thin, white pieces of fish with dark skin. Soak them in cold water for 12 hours, changing the soaking water occasionally.

Heat the oil in a large, heavy pot. Add the finely chopped onion and cook for 5 minutes, stirring, until the onion is soft and translucent. Add the crushed garlic first, then after a few minutes, add the chopped tomatoes and continue cooking, stirring, for another 5 minutes.

 Add 2 liters of water. Cut the potatoes crosswise into 1.5 cm wide pieces and add them along with the herbs. Bring the water to a boil.

Crush the saffron in a mortar, pour in a couple of tablespoons of the broth from the cauldron, stir, and return to the cauldron. Simmer over low heat, without boiling, for about 20 minutes. Drain the cod, soaked overnight, remove the skin and bones, and flake the flesh into large flakes.

Add the fish to the cauldron and simmer for another 10 minutes, until the potatoes are tender. Season the bouillabaisse with salt to taste and serve immediately.

Enjoy!