Preserved cod holds up well to several hours in the slow cooker. Salting and drying fish and packing it in barrels is a time-honored method of preservation brought to California by Portuguese immigrants like my grandmother’s people, who came to this country from their home in the Azores.

　　

Ingredients

serves 4

　　1 pound salt cod

　　1/4 cup olive oil, plus extra for coating

　　1 large yellow onion, sliced

　　2 cloves garlic, minced

　　4 large potatoes, peeled and sliced

　　1 (28-ounce) can crushed tomatoes

　　1/2 cup heavy whipping cream

　　20 stuffed green olives, for garnish

　　2 tablespoons grated Parmesan cheese, for garnish

　　

Step 1

Soak the cod in the refrigerator in two or three changes of water overnight. Remove any bones or skin and, using your fingers, shred the flesh.

　　

Step 2

Place a large sauté pan over medium-high heat and add the oil. Sauté the onion until golden brown, about 15 minutes. Add the garlic and cook for 2 minutes.

　　

Step 3

Coat the bottom of the slow cooker with olive oil. Arrange half of the sliced potatoes in the bottom of the cooker. Cover with a layer of half the fish, followed by a layer of half the onion mixture. Pour half of the crushed tomatoes on top.

　　

Step 4

Repeat the layering with the remaining potatoes, fish, onion mixture, and tomatoes.

　　

Step 5

Cover and cook on low for 4 to 6 hours, until the potatoes are very tender.

　　

Step 6

A half hour before serving, pour in the cream evenly over the fish.

　　

Step 7

Divide the fish and vegetables among 4 shallow bowls and garnish each with 5 green olives and a dusting of Parmesan cheese. Serve hot with a loaf of crusty bread.

　　Cooks' Note

　　Suggested Beverage: A crisp Sauvignon Blanc or Gewürztraminer.

　　The Gourmet Slow Cooker: Volume II