Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, cod in olive oil with potatoes. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
This recipe calls for cod, but any white fish can be used. It also makes a big difference in taste if you use the BEST olives you can find. Their sweetness and acidity livens up lean, white fish such as cod, walleye or sole, and it cuts some of the fattiness of oilier fish such as bluefish and mackerel.
Cod in Olive Oil with Potatoes is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Cod in Olive Oil with Potatoes is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook cod in olive oil with potatoes using 12 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Cod in Olive Oil with Potatoes:
- Take 2 pieces salt cod (desalted)
- Prepare 100 ml olive oil
- Take 3 garlic cloves, chopped
- Take 1 large onion, chopped
- Get 4-6 medium potatoes or enough for 2 people
- Prepare to taste Salt
- Make ready to taste Ground black pepper
- Prepare Water, to boil fish
- Get 1 handful fresh parsley, chopped
- Get 1 Bay leaf
- Get 3 tbsp tomato puree
- Take Handful olives
There are many legends about the origin of. Perfectly fluffy, creamy and buttery: that's what defines the perfect mashed potato in my mind, and these potatoes fit that description to a T. But you'd be surprised to know that these perfect mashed potatoes are not made with butter at all. How to prepare COD with potatoes: Peel the potatoes and cook them in a saucepan with water seasoned with salt.
Instructions to make Cod in Olive Oil with Potatoes:
- Boil the cod in water for about 5 minutes. Remove the cod and save the water until later.
- Heat the olive oil. Add the onion, garlic and bay leaf. Allow to lightly fry for a few minutes.
- In the meantime peel and cut the potatoes into fries and then fry in batches. Allow to drain on kitchen paper when fried.
- Add the cod to the onion mixture skin side down first. Then add the tomato puree, salt, black pepper and some water used to cook the cod. Allow to lightly cook the sauce down and thicken.
- Add the parsley and continue to cook for another 3-5 minutes.
- Transfer the potatoes to a large bowl or plate. Then top with the onion sauce and cod piece.
- Add some olives to the plate and serve immediately.
Pour the olive oil, the onion cut into slices and the peeled tomato cut into pieces in a saucepan and cook over low heat until the tomato start to break down, stirring occasionally. The cod is submerged in olive oil and cooks at low temperature, without bringing the oil to a boil. With this technique it is virtually impossible to overcook the cod. Serve with your chosen side dish. Here it was simply mashed potatoes and cherry tomatoes sautéed in a little of the cod olive oil.
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