Gesmoorde Vis
Submitted by chattycat
Gesmoorde vis, the Cape Malay braised salt cod: desalted bacalhau simmered with golden onions, tomato, chili and potatoes. A South African classic, served with rice and a squeeze of lemon.
YIELD
4 servingsPREP
30 minCOOK
45 minREADY
1 daysGesmoorde vis is a cornerstone of Cape Malay cooking, a gentle South African braise of salt cod with tomato, onion, and potato. The name means roughly “smothered fish," and that’s exactly the method: the cod is cooked low and slow in a thick, savory tomato base until it flakes.
It begins a day ahead, and that step is the one you can’t rush. Salt cod has to soak in cold water for at least 12 hours, with several water changes, to draw out the cure and rehydrate the fish. Skip it and the dish turns punishingly salty.
From there it’s all about layering. Cook the onions slowly until golden, then add peeled tomatoes, garlic, and chili and reduce the sauce until it’s thick enough to hold its shape.
Fold in the cod and parboiled potatoes, and simmer gently so the fish stays in tender flakes rather than disintegrating. Serve it over rice with lemon and a spoonful of atjar.
Kitchen Tips
- Soak the salt cod the full 12-plus hours, changing the water several times, or the dish will be far too salty.
- Cook the onions slowly to golden and reduce the tomato sauce until thick before the fish goes in.
- Parboil the potatoes first so they finish tender at the same time the cod is done.
- Simmer gently and stir minimally once the cod is in, so the fish flakes rather than breaking apart.
Variations
- Use fresh white fish like hake or cod for a quicker, no-soak version, salting to taste.
- Stir in a teaspoon of turmeric or curry powder for a more Cape Malay spiced base.
- Serve with yellow rice and sambals for a fuller South African plate.
Ingredients
Directions
Starting a day ahead, place the cod in a glass, enameled or stainless-steel pan or bowl.
Cover it with cold water and soak for at least 12 hours, gently squeezing the cod dry and changing the water every 3 or 4 hours.
Drain the cod, rinse it thoroughly under cold running water, and cut it into 1-inch pieces.
Drop the potatoes into enough lightly salted boiling water to cover them completely and cook briskly, uncovered, until they are almost tender and show only slight resistance when pierced with the point of a sharp knife.
Drain and peel the potatoes and cut them into 1-inch cubes.
Place the tomatoes in a pan of boiling water and let them boil briskly for about 10 seconds.
Run cold water over them, and peel them with a small, sharp knife.
Cut the tomatoes crosswise into ⅛ inch- thick rounds.
In a heavy 10 to 12-inch skillet, heat the oil over moderate heat until a light haze forms above it.
Drop in the onions and, stirring frequently, cook for 8 to 10 minutes, or until they are soft and golden brown.
Watch carefully for any sign of burning and regulate the heat accordingly.
Add the tomatoes, 1 tablespoon of the chilies, the garlic and sugar, and cook briskly, uncovered, stirring from time to time, until most of the liquid in the pan has evaporated and the mixture is thick enough to hold its shape lightly in a spoon.
Stir in the cod and potatoes, reduce the heat to low, and cover tightly.
Simmer for 20 to 25 minutes, or until the fish flakes easily when prodded gently with a fork.
Taste for seasoning.
Serve the gesmoorde vis at once, mounded on a heated platter or in a large bowl.
Sprinkle with the remaining teaspoon of chopped chilies and arrange the lemon wedges and parsley sprigs decoratively on top.
Serve accompanied, if you like, by hot boiled rice and lemon or green bean atjar.
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