This dish is supposed to be made with salted cod. However, salted cod here is as elusive as meat with an attached bone, so I modified the recipe to include fresh cod. I think it would be very nice with frozen cod, too.
I found the recipe in one of the many Australian Women’s Weekly cookbooks. And if you can believe it, I actually simplified the recipe.
400 g fresh cod, cut into large chunks
3 large tomatoes
3-4 tablespoons olive oil
2 medium onions, chopped coarsely
4 cloves of garlic
1 chilli, or as much as you can take
1 teaspoon smoked paprika
300 g baby potatoes, halved
a glass of wine; you decide on how large it is
150 g pimento-stuffed green olives
a bunch of coarsely chopped parsley
Preheat the oven to 200 C.
Remove cores from the tomatoes; cut a small cross in the skin at the base of each tomato. Place on an oiled oven tray, drizzle with oil, and roast for 15 minutes, until the tomatoes begin to soften. When cool enough to handle, peel away the skin. Chop them coarsely.
Heat the few tablespoons of oil in a pot, add the chopped onions and sweat for about 10 minutes. Add the garlic and sauté for a minute. Add chilli, paprika, tomatoes, wine, and potatoes. Bring to a boil and boil for 10 minutes, until the potatoes are almost cooked. Add the cod and the green olives and boil for about 10 minutes, until the cod is cooked and flakes easily.
Sprinkle with parsley.