Saltfish & Tomato Sauce

A delicious and light saltfish recipe served with a tangy tomato sauce - perfect for a light lunch.

Serves 4

Ingredients

• 600 g salted and dried fish, soaked and cleaned
• 1 l water
• 1 cube fish stock
• 2 garlic cloves
• 2 lemon segments
• 100 ml apple juice
• 1/2 tsp whole black peppercorns

Tomato Sauce

• 3 shallots
• 2 garlic cloves
• 1/4 red chilli
• 5 sun-dried tomatoes
• 1 tsp tomato purée
• 2 tbsp olive oil
• 12 olives
• 4 chive stalks
• 1 tin tomatoes, coarsely chopped
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp pepper
• 12 cherry tomatoes
• To serve: potatoes

Method

• Cut the fish into portions.
• Pour the water into a pan and add the stock cube.
• Clean and cut the garlic into small pieces.
• Add the garlic, lemon segments, apple juice and whole peppercorns to the pan.
• Bring to the boil and let the stock simmer for 10 minutes.
• Put the fish pieces into the stock and simmer for approx. 10 minutes.

Tomato sauce

• Wash and peel the shallots and garlic.
• Wash and clean the chilli.
• Finely chop the shallots, garlic, chilli and sun-dried tomatoes.
• Fry the shallots, garlic, chilli, sun-dried tomatoes and tomato purée in the olive oil in a pan.
• Remove the stones and chop the olives coarsely.
• Finely chop the chive.
• Add the chopped olives and finely chopped chives to the pan and add the chopped tomatoes.
• Bring to the boil and let the stock simmer for a few minutes.
• Flavour with honey, salt and pepper to taste and add the cherry tomatoes immediately before serving.
• Serve the fish with the tomato sauce and boiled or roasted potatoes on the side.