Minho-Style Cod
Ingredients
- 800 gSalted cod (desalted and cut into loins)
- 800 gPotato (sliced into rounds)
- 3 pcYellow onion (thinly sliced)
- 4 pcGarlic (slivered)
- 200 mlExtra virgin olive oil
- 1 tbspSweet paprika
- 2 pcBay leaf
- 50 gBlack olive
- 50 gWheat flour (for dredging the fish)
- 2 tbspRed wine vinegar
- 0.5 pcFlat-leaf parsley (chopped)
- 1 pinchBlack pepper ground
Method
Thick cod loins seared in olive oil until the skin is crispy, served over golden potatoes and soft onions with paprika. The cod flakes should be pearly and tender under the fork.
- 1
Peel the potatoes and slice them into rounds about 5mm thick. Rinse them to remove starch and dry them thoroughly in a kitchen towel.
- 2
In a large skillet, heat the olive oil. Fry the potato slices until they are tender and show a light golden color. Remove with a slotted spoon and set aside on paper towels.
- 3
Dredge the (pre-soaked) cod loins in flour and tap off the excess. In the same oil used for the potatoes, sear the fish skin-side down first. The skin must be crispy while the flesh remains firm. Set aside.
- 4
In the skillet, add the sliced onions, garlic slivers, and bay leaves. Let them cook gently until the onions are translucent and soft. Add the sweet paprika and deglaze with red wine vinegar to release the browned bits.
- 5
In an ovenproof dish, arrange the potatoes, place the cod on top, and cover with the onion mixture. Add the black olives. Bake for 10 minutes at 180°C to meld the flavors. Just before serving, sprinkle with chopped flat parsley.
Frequently asked questions
How do you get this dish right?
- Dry the cod very thoroughly before flouring to get a clean, crispy crust.
- Use high-quality olive oil as it forms the base of the cooking juices.
- Do not add salt to the dish; the fish provides all the salt needed.
How long does this dish keep?
Keeps for 2 days in the refrigerator in an airtight container. Reheat gently in the oven to avoid drying out the cod.
