BACCALà (Salt Cod Fish) with potatoes
1 ½ pound salt cod
- 1 cup EVOO
- 2 cloves garlic, paste
- 1 pound russet potatoes, cooked
- juice of lemon
- To Taste nutmeg (optional), ground pepper, and ground coriander
- zest of 1 lemon
- 2 egg yolks
Place cod in cold water for 48 hours, changing water 4 times every 12 hours. Drain and bring cod to a simmer in clean water; gently poach for 8 – 10 minutes; remove and clean away skin and excess bones.Warm EVOO in small sauce pan and remove from heat. Flake garlic with cod using a fork to combine. Peel cooked potatoes and flake into cod mixture with a fork. Add lemon juice, zest and egg yolk and combine; drizzle in heated EVOO to desired mashed potato kind of consistency. Add and adjust seasonings and serve.
Fresh Cod Fritters
Alternative recipe if salt cod isn't available:
Substitute fresh cod. Score filet with sharp knife without going all the way through. Poached gently covered in EVOO until done, about 15 minutes. When cod is done, drain and proceed to mix with garlic and flake into cooked potatoes. Stir till mixture holds together. Shape into balls or patties; roll in bread crumbs and fry till golden brown.