Codfish à Rabo de Galo
Ingredients
- 800 gSalted cod (desalted and cut into fillets)
- 600 gPotato (in 5mm slices)
- 3 pcOnion (thinly sliced)
- 4 pcGarlic (minced)
- 1 pcRed bell pepper (in strips)
- 1 pcGreen bell pepper (in strips)
- 150 mlExtra virgin olive oil
- 100 mlDry white wine
- 2 pcEgg (hard-boiled, quartered)
- 50 gBlack olive (whole)
- 1 tbspParsley (freshly chopped)
- 50 mlAguardente (for flambéing)
Method
Pearly cod flakes that pull apart under pressure, surrounded by melting onions and vibrant bell peppers. The fish skin is seared while the flesh remains juicy and soaked in high-quality olive oil.
- 1
After soaking for 48 hours, carefully pat the morue-salee fillets dry. The flesh must be firm and free of residual moisture to achieve a beautiful color.
- 2
Cut the pomme-de-terre into 5mm slices. Brown them in the huile-dolive-vierge-extra until the edges are crispy but the center is still tender.
- 3
Thinly slice the oignon and the poivron-rouge and poivron-vert. Sauté them with the minced ail in the same oil. The vegetables should be soft and lightly caramelized.
- 4
Place the cod skin-side down in the smoking pan. When the skin is well browned, turn it over. Pour in the aguardente and carefully flambé immediately. Then deglaze with the vin-blanc-sec and let it reduce by half.
- 5
Combine the potatoes, fish, and vegetables. Add the olive-noire and hard-boiled oeuf quarters. Sprinkle with chopped persil. The oil should generously coat the entire dish.
Frequently asked questions
How do you get this dish right?
- Never salt the water or vegetables; the cod provides all the necessary salt for the dish.
- The olive oil must be top quality; it acts as a sauce in its own right.
- If the cod flakes apart on its own, it is cooked.
How long does this dish keep?
Keeps for 48 hours in the fridge. Reheat gently in a pan with a drizzle of olive oil to prevent the fish from drying out.
