Quick Salt Cod November 18, 2024
Although Portugal doesn’t have a coastline in the Med, they’re included, and this take on fish and chips, inspired by bacalhau à Brás, is my stripped-back version of their much-loved comfort food dish. Check out the original recipe here. Serves 2.
Ingredients
- 2 x 150g cod fillets, skin on, scaled, pin-boned
- 500g Maris Piper potatoes
- 2 large free-range eggs
- ½ a bunch of flat-leaf parsley (15g)
- 2 teaspoons black olive tapenade
Method
- Generously season the cod with sea salt (it’ll be rinsed off later) and set aside. Scrub and chop the potatoes into 1cm cubes, then cook in a large non-stick pan over medium heat with 2 tablespoons of olive oil, salt, and pepper for 10 minutes, tossing occasionally, until golden.
- Rinse the cod, pat it dry, and push the potatoes to one side of the pan. Add the fish and cook for 3½ minutes per side, ensuring the potatoes don’t burn.
- Beat the eggs in a bowl, finely chop half the parsley (including stalks), and mix into the eggs, saving the rest for garnish.
- Remove the fish, pour the egg mixture over the potatoes, and toss for 30 seconds off the heat to create a silky scramble. Serve on plates.
- Remove the fish skin, flake the cod over the potatoes, and add olive tapenade. Garnish with parsley leaves dressed in olive oil and vinegar. Serve with a green salad.
Categories: Recipes