Salted cod with roast potatoes is a timeless recipe which, however, is very often enjoyed during the holidays.
The special feature of salted cod lies in its ever soft and delicate taste that goes perfectly with very different yet fine flavours. Here are the ingredients and directions for making one of the most loved dishes for the holidays.
Ingredients (for 4 people)
- 800 g of pre-soaked salted cod
- 4 medium Armonia Gourmet potatoes
- 1 large onion
- 2 cloves of garlic
- 100 ml of extra virgin olive oil
- 1 sprig of rosemary
- 1 tuft of fresh parsley
- Salt and pepper to taste
- Black olives (optional)
- Breadcrumbs (optional, for an extra crunch)
Preparation
Preparing the salted cod
- If the salted cod has not yet been soaked, put it in cold water to soak for 48 hours, changing the water every 8 hours.
- Once ready, rinse it and dry it with paper towel. Check that there are no bones and, if necessary, cut it into even pieces.
Preparing the potatoes
- Peel the potatoes and cut them into slices about 0.5 cm thick.
- Blanch the potato slices in salted water for 5-7 minutes to soften them slightly. Drain them and leave them to cool down.
Assembly
- Preheat the oven to 180°C.
- Grease a baking dish with a drizzle of oil and arrange a layer of potatoes on the bottom. Season with salt, pepper and a sprig of rosemary.
- Place the pieces of salted cod over the potatoes and cover with the thinly sliced onion.
- If you like, add a few black olives and some breadcrumbs to make it crunchy.
Condiments
- Make an emulsion with extra virgin olive oil, crushed cloves of garlic and chopped parsley. Pour the condiment evenly over the baking dish.
Cooking
- Cover the baking dish with a sheet of aluminium foil and bake for 20 minutes.
- Remove the aluminium foil and keep cooking for another 20-25 minutes, until the potatoes are golden brown and crispy.
Serving
- Take the dish out of the oven and leave it to rest for 5 minutes before serving. Decorate it with a little chopped fresh parsley.
