Salada de Bacalhau

Flaky salt cod pieces mixed with tender potatoes soaked in extra virgin olive oil. The vinegar's acidity and raw onion's bite sharpen the dish.

• Prep time: 20 min
• Cook time: 30 min
• Difficulty: Easy
• Calories: 1048
• Protein: 104 g
• Carbs: 38 g
• Fat: 49 g

Ingredients

• 600 g Salted cod ( desalted and flaked )
• 800 g Potato ( boiled and sliced )
• 3 piece Egg ( hard-boiled and quartered )
• 1 piece Onion ( thinly sliced )
• 2 piece Garlic ( minced )
• 150 ml Extra virgin olive oil
• 3 tbsp Red wine vinegar
• 1 piece Flat-leaf parsley ( chopped )
• 100 g Black olive ( whole )
• 1 pinch Black pepper ground

Instructions

1. Boiling potatoes and eggs

   Place unpeeled potatoes in cold salted water. Bring to a boil. Add eggs after 10 minutes. Potatoes are ready when a knife slides in like butter. Cool, peel, and slice into thick rounds.

2. Poaching the cod

   Submerge desalted cod in simmering water. Turn off heat as soon as it returns to a boil. Poach for 10 minutes. The flesh should separate into large, shiny white flakes. Drain and flake, removing any bones.

3. Aromatic preparation

   Slice the onion very thinly until translucent. Mince the garlic and flat-leaf parsley. Herbs must be fresh and release a sharp aroma.

4. Assembly and seasoning

   In a dish, combine warm potatoes and cod. Drizzle generously with olive oil and vinegar. Potatoes should soak up the fat. Add onions, garlic, parsley, and olives. Garnish with egg quarters.

Chef's tips

• Mix the potatoes while they are still warm; they will soak up the olive oil instead of letting it sit at the bottom of the dish.
• Do not boil the cod for too long or it will become rubbery. Poaching off the heat is the secret.

Storage

Keeps for 2 days in the refrigerator. Take it out 30 minutes before serving so the oil becomes fluid again.