Prep Time: 12 minutes
Cook Time: 20 minutes
Total Time: 32 minutes
Ingredients:
- 1 1/4 pounds boneless salt cod
- 4 large potatoes
- 4 large eggs
- 1 head of garlic
- 1/2 cup (approximately) unbleached white flour
- 1 Tbsp sweet smoked Spanish paprika
- 1 Tbsp wine vinegar
- 1/4 cup virgin olive oil
Preparation:
This cod recipe makes 4 servings.
Rinse salt cod under cold water to remove any caked salt from the outside. Cut cod into pieces – about 2 inches square. Place fish in a glass baking dish and cover with water. Place in refrigerator and soak for at least 24 hours, changing water 2-3 times. Soaking for 36-48 hours and changing the water 3-4 times will eliminate overly salty taste.
Pour out water and place fish in a colander, rinsing the pieces of fish under the faucet. Allow to drain for 5 minutes. Pat dry with a paper towel. Cut into 2-inch square and place on a plate.
Peel and cut potatoes into 4 pieces each. Peel garlic cloves and cut into thin slices.
Place potato pieces into a medium sauce pan and cover with water. Boil potatoes until cooked, approximately 15 minutes. At the same time, place the eggs into a pan, cover with water and boil eggs until hard, about 10 minutes. When potatoes and eggs are cooked, drain water from the pans and set them aside.
Pour olive oil into a large heavy-bottomed frying pan and place on medium heat. While oil is heating, put flour into a large bowl or into a plastic bag. Coat each piece of cod with flour. Fry fish on both sides until golden brown on each side. Add olive oil to pan if needed. Remove fish from pan and set on a plate.
Place slices of garlic in the same frying pan and sauté. Add the paprika and vinegar. Stir to mix. Place the fish back into the pan and cook on low for another 5 minutes.
Peel the eggs and cut into quarters while fish cooks.
Remove fish from pan and place on serving platter. Drizzle paprika-olive oil sauce over the fish, scattering the garlic slices evenly over fish. Place potatoes and egg around the platter.
