- 4 desalted cod loins (800g)
- 2 onions
- 2 green peppers
- 1 red pepper
- 16 small potatoes
- 3 garlic cloves
- Extra virgin olive oil
- Salt
- 1 tablespoon paprika
- 1-2 sprigs thyme
- Parsley
Begin by washing the potatoes thoroughly. Cook them in boiling water for 20-22 minutes, adding salt. Once cooked, drain them, cut them in half, and set aside.
Thinly slice the onions into julienne strips. In a pan, sauté the onions with 3-4 tablespoons of olive oil. Add the chopped peppers, season, and cook for 15-20 minutes on low heat.
Mince the garlic cloves into small cubes and sauté them in a pan with a splash of oil. When the garlic begins to brown, add the halved potatoes, season, and stir in the thyme and paprika. Cook for 5-6 minutes.
Heat a generous amount of olive oil in a separate pan. Sear the cod loins, starting with the skinless side, and cook both sides until golden and crispy. Set aside.
On a serving plate, spread a layer of sautéed vegetables. Place a piece of cod on top, add some potatoes, and garnish with fresh parsley leaves.
For dried cod, it’s essential to properly desalinate it. Soak the fish in cold water for 48 hours, changing the water every 12 hours. Adjust based on thickness.
