Cod used to be a very highly prized, valuable trading commodity. Wars and battles were won on salt cod because, in the old days ships were sailing for months and the sailors would have a very unhealthy diet. Having salt cod on board as a source of protein kept them going, and it meant they could jump off the boat with enough energy for a bit of fighting when it was required! ( Swoosh swoosh, sorry stopped here to do a little pretend sword fighting, lol ) All kinds of cultures began to salt fish – In the Caribbean all the ships from Europe and of course famous pirates travel with it, so is no surprised that one of the staples in Puerto Rico cuisine is , salted cod. And certainly the Italians are more than partial to their fair share of it, every where. Hundreds of years ago the only way to get fish into the center of Italy would have been to use preserved fish like salt cod. It might sound obvious, but this is why Tuscan cooking is predominantly meat- and bean-based. In the old days the only common fish recipes would have used either preserved or fresh lake fish. Unless you live in a country where it’s prevalent, like Portugal or Spain or an island in the Caribbean like Puerto Rico, salt cod can only be bought in very good delis. Try to hunt out the real baccalà , but if you can’t find any then simply buy some fresh cod.
As salt cod is preserved using copious amounts of salt, avoid seasoning this soup at all or do it right at the very end.
Remember, salt cod requires overnight soaking and several rinses in cool water before it can be used
Ingredients
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
4 cloves garlic, minced
1 or 2 pound salted cod or any flaky white fish, such as haddock, tilapia or cod ,cut into big pieces
1 14 -ounce can diced tomatoes
1 14 -ounce organic vegetable broth
2 Anaheim or ombre peppers, chopped
1/2 jalapeno diced
1/4 cup packed chopped fresh cilantro
2 tablespoons sliced pimento-stuffed green olives
1 tablespoon capers, rinsed
1 teaspoon dried oregano
1/2 cup of whole grain brown rice (1 cup if you want it more like a stew)
3 small potatoes cut into chunks (any kind)
2 small carrots sliced
1 cup water, when is needed
1 avocado, chopped (optional)
Preparation
Heat oil in a large high-sided skillet or Dutch oven over medium heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, for 1 minute.
Add fish, tomatoes and their juices, vegetable broth and peppers, cilantro, olives, capers, oregano, carrots and potatoes ; taste for salt and pepper....stir to combine and cook for 20 mns. Add up the 1/2 cup of rice and a 1 cup of water . Cover and simmer for 20 minutes. Add more water if it seems it has dry up. keep Cooking until rice and potatoes are soft . Remove from the heat. Serve warm or at room temperature, garnished with avocado (if using).
