Ingredients
1 large floury potato, about 200g, peeled and cut into 4 thick slices
100ml extra virgin olive oil
2 garlic cloves, peeled and finely sliced
1 dried red chilli, seeds removed and sliced
250g salt cod loin, desalinated, cut into 4 even pieces small handful flat leaf parsley, finely chopped
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Method Put the potato slices in a small pan of salted water and bring to a simmer and cook until tender. Drain in a colander. Heat the olive oil in a non-stick frying pan over a low heat then add the garlic and chilli. Gently fry, shaking the pan until the garlic is golden and crisp. Remove the garlic from the oil and place on kitchen paper. Leave the pan off the heat to cool slightly, then return to a low heat. Add the cod to the pan, skin side down, and gently shake the pan so the cod slides around in the olive oil. As it cooks it will start to emulsify the oil. Continue cooking, shaking the pan for 7-8 minutes or until the cod is half cooked and the olive oil is emulsified. Carefully turn the cod over and continue cooking in the same manner on the other side for another 5-6 minutes, or until cooked through. The cod is cooked when it starts to flake when pressed. Place the potatoes in the pan to warm through then transfer to a serving dish and sprinkle parsley over the top. Carefully lift the cod from the sauce and place a piece on top of each potato disc. Pour the sauce over the cod then garnish with the reserved crisp garlic and chilli.
