Procedure without liability: Start by preparing the
dried and salted cod called cliff-fish in Danish. Preferably buy the thick pieces closest to the head. Divide the piece into 4 parts and place them in a bowl with plenty of cold water. A bowl with a lid is preferable for the sake of the "scent". Place the bowl in the refrigerator for 24 hours. Change the water after 24 hours and put the bowl back in the fridge for 24 hours. After 48 hours, the fish must be cleaned of skin and bones, cut into 3 cm wide strips 6 cm long. Dub the fish for moisture and put it in the fridge while the rest is being cooked.
Prepare all vegetables so they are ready to get in the hot oil. The potatoes are peeled and cut into very thin slices. I used my grater for cucumbers. Onions and garlic are chopped, red pepper and red chili are cut into strips. Decide for yourself whether the kernels in the chili should be included. With kernels, the dish becomes "HOT", without less "HOT". I took half of the kernels in the dish and it was convenient for me, but not for the Lady - too "HOT". The white of the spring onions is finely chopped for the dish, the green is cut for garnish.
The oil is heated in a suitably large pan, where the onion and garlic are just switched for a minute. Add tomato puree and switch again for a minute. Add chopped tomatoes, red pepper, red chili, spring onion, smoked paprika, water and sherry. Bring the sauce almost to a boil and put the sliced potatoes in the pan. Stir well in the pan so that the "things" mix. After 15 minutes, place the fish pieces in the pan and carefully turn the "things" over the fish pieces. Turn down the heat and let it simmer for 50 minutes under a lid. After this, do not stir in the pan, because then it becomes "Pickfish". Make sure there is enough moisture. Dilute with water / sherry if necessary.
During cooking, the potatoes give off so much moisture that the dish is suitable to be served in bowls or deep plates. The dish is suitable for a good bread that can be dipped in the sauce.
Serving: Find a good bread to your liking and serve it to the dish.
Decorate: Use the green from the spring onions. Cut it nicely over the dish. Top with black olives.
Drink: A cold Porter goes well with the dish.
Tip: Be careful with salt, because it comes from the cliff-fish.
