Salt Cod Stew - Marian Armitage

October 25, 2021

Salt Cod Stew - Marian Armitage

Here is Marian Armitage's, Chair of Shetland Food and Drink, recipe for the salt cod stew that we prepared at the Taste of Shetland Festival on Saturday 23rd October.

Ingredients :

150-200g salt cod - soaked for 24 hours in cold water. Retain the soaking water

2 onions - thinly sliced

2 cloves garlic - crushed and finely chopped

3 tablespoons olive oil

1 red pepper - halved and deseeded - 

1 green pepper - halved and deseeded

2 large taaties (potatoes) - peeled, quartered and cooked till just done

1 tin chopped tomatoes

250g served tomatoes - passata

pitted black olives - approx 15 - halved

1 hard boiled egg (optional)

large bunch parsley - roughly chopped

 Method: 

  1. Preheat the oven to 200ºC
  2. Partially poach the cod in fresh cold water for approx 10 minutes. Set aside on a plate.
  3. Toss the 2 halved peppers in a tablespoon olive oil, with pepper and salt, and roast at 200ºC for approx 10 minutes
  4. Soften the onions & garlic in the oil over a low heat - at least 15 minutes
  5. Add tinned tomatoes, passata - and bring to the boil - then turn down to a gentle simmer.
  6. Add the cod, potatoes, peppers (sliced) and olives - cook for 10 minutes until amalgamated.
  7. Sprinkle with plenty of parsley and hard boiled egg if preferred.

Image courtesy of Austin Taylor Photography




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