Ensopado de bacalhau com tomate e folhas verdes

Ingredientes

• 600 grams (1.3 pounds) cod fillets (if using salted codfish, see text above for instructions)
• 80 grams (1 small) onion (minced)
• 2 small spring onions (minced)
• 2 garlic cloves (finely chopped)
• 600 grams (1.3 pounds) mixed greens (spinach, chard, collard etc.)
• 230 grams (1 large) ripe tomato (finely chopped/diced)
• 125 grams (1/2 cup) crushed tomatoes
• 5 tablespoons extra virgin olive oil (+ extra splash for sauteing)
• 1 tablespoon fennel greens/fronds or dill (minced)

Modo de preparo

1. 1

   Heat a splash of olive oil in a saute pan or wide cooking pot.

2. 2

   Saute the onion over moderate heat until soft.

3. 3

   Add the spring onions and garlic. Cook until softened.

4. 4

   Add the diced tomato. Cook for 2-3 minutes over moderate heat until soft and mushy.

5. 5

   Add the greens in batches. Season with salt and stir until they wilt. Add the next batch.

6. 6

   Pour in the crushed tomatoes and 1½ cups of hot water. Season with ground pepper. Also, add the extra virgin olive oil.

7. 7

   Simmer covered for 10 minutes over moderate heat. Stir in the fennel or dill.

8. 8

   Add the cod, season with salt and pepper (if using salted cod, skip the salt). Cook partially covered for 20 minutes more. You can baste the fish with spoonfuls of the sauce.

9. 9

   It's ready when the sauce reduces, and the greens start sticking to the bottom. If needed, uncover and raise the heat to high for a few minutes.

10. 10

    Let the food stand off the heat, in the warm pot for 15-20 minutes prior to serving.

11. 11

    Serve with freshly ground pepper and crusty bread on the side.