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    • Salt Cod Onions and Potatoes

    Salt Cod Onions and Potatoes

    Mark Sharron
    Easy
    45 minutes
    4 to 6

    This dish is simple and easy to make. The recipe calls for some of the most essential and familiar foods anyone can find in a grocery store: eggs, onions, potatoes, and black olives. It can be served at breakfast, lunch, or dinner, and reheats well and tastes just as delicious the second or third day.

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    Ingredients

    • 1 1/2 pounds salt cod
    • 1/2 cup olive oil
    • 2 cups thinly sliced onions
    • 1 tablespoon chopped garlic
    • Salt and black pepper to taste
    • 2 pounds of waxy potatoes, 1/4-inch thick slices
    • 4 hard-boiled eggs
    • 8 black olives
    • 1 tablespoon fresh parsley leaves, finely chopped

    Method

    • Step-by-Step Method: Salt Cod Onions and Potatoes
    • Soak the salt cod in cold water for 24-48 hours, changing the water every 6-8 hours to remove excess salt
    • Drain and rinse the salt cod, then cut into large chunks
    • Place the cod in a pot, cover with fresh water, and bring to a gentle simmer
    • Poach the cod over low heat for 10-15 minutes, then remove the fish and let it cool (reserve a cup of the poaching liquid)
    • Peel and slice the potatoes into 1/4-inch thick rounds
    • In a separate pot, boil the sliced potatoes in lightly salted water until just tender, about 8-10 minutes, then drain
    • Peel and thinly slice onions; peel and chop garlic
    • While the potatoes cook, heat the olive oil in a large skillet over medium heat
    • Add the sliced onions and chopped garlic to the skillet, cooking gently and stirring until soft and golden (not browned), about 10-12 minutes
    • Season the onions lightly with black pepper
    • Flake the poached cod into large pieces, removing any bones and skin
    • Layer the cooked potatoes, sautéed onions, and flakes of salt cod in a large ovenproof dish or deep skillet
    • Drizzle remaining olive oil and a few tablespoons of reserved poaching liquid over the layers for moisture
    • Gently warm the assembled dish on the stove or in a 160°C (320°F) oven for 10 minutes to meld the flavors
    • Slice the hard-boiled eggs and arrange them over the top
    • Scatter the black olives and chopped parsley evenly as garnish before serving
    • Plate by lifting layered spoonfuls to shallow bowls or plates, topping each portion with egg slices, olives, and parsley
    • Serve warm, ideally with a wedge of lemon and crusty bread on the side