INGREDIENTS
- 1kg (2.2lb) salt cod
- 1kg (2.2lb) greens (50% spinach- 50% mixed wild greens, total weight includes onions and garlic)
- 450g ripe tomatoes
- 2 bunches of scallions (with their leaves)
- 3 fresh garlic bulbs (if it’s hard to find, add 4-5 garlic cloves)
- 1.5 tbsp tomato paste
- 150ml extra virgin olive oil
- 1 level tbsp sea salt (be careful with the salt, since the cod is salty)
- 1 tsp oregano
- ½ tsp black pepper
- A little dill (optional, we didn’t add here)
PREPARATION
Firstly, I should specify that the combination of greens should be 50% spinach and 50% wild greens in this order: Swiss chard, sorrel, chervil. The greens along with the onions and garlic should weigh 1kg (2.2 lb) in total.
Rinse the greens and coarsely chop them. Finely chop the onions and the garlic bulbs, after you slice them in half. In a deep and large saucepan, add the greens along with a little water (1/2 small cup). Over high heat, keep stirring them (bringing the bottom layer on top each time), until they soften. Once the volume has reduced, add the tomatoes, after you have blended them with a blender, along with ½ tbsp of tomato paste. Keep stirring, until they’re wilted, and then, turn switch to low heat. Add salt, oregano, black pepper, and dill (optionally). Add half of olive oil, and simmer for 2-3 minutes. Turn off the stove, cover the saucepan, and wait until the oven is ready. Then, it’s time for the next stage.
In a clay baking tray, add the greens along with the liquids. Spread them evenly. Add the pieces of salt cod (needs to be de-salted for at least 35 hours and water should be replaced frequently) among the greens, not on top of them, with the skin of the cod facing upwards. In a cup, dissolve 1 tbsp of tomato paste in a little water, and add the rest of the olive oil. Mix and use a spoon to pour the mixture on top of the codpieces. Add the rest of the mixture on top of the greens evenly. Details make the difference. Now, it’s time to place the clay baking tray in the oven.
COOKED ON Indirect wood-fired oven
COOKING
Before preparing your ingredients, preheat the indirect wood-fired oven. Place kindling (alcohol-soaked cotton) and thin pieces of dry hardwood in the fire chamber. Add thicker pieces of wood on top. Light the fire and close the door. The oven is ready to use when the temperature reaches 200⁰C (392⁰F) and the fire has burnt down to embers. Then, you can place the clay baking tray in the wood-fired oven. Cook for 1 hour and 20 minutes, until the liquid reduces, and there’s only oil and a little liquid left in the tray. Remove the clay baking tray from the wood-fired oven, and wait until the food cools down.
It’s served warm. Share this meal with your friends.
Happy cooking everyone!
