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Grilled salt cod with marinated garlic and pickles
Bacalao con boniato y encurtidos
Preparation info
- For
6
Tapas - Difficulty
Easy
Appears in
By Fiona Dunlop
Published 2002
Bacalao returns to conquer, but with a distinctive Catalan twist, as its velvety texture and gentle flavour sharply contrasts with the pickles. If you prefer a main course, double the quantity of sweet potato and serve the cod on a bed of mash.
Ingredients
750 g 1 lb 10 oz piece
Method
- Cut the salt cod into four equal pieces, cover with water and leave to de-salt for 48 hours, changing the water twice a day.
- At the same time, marinate the garlic. Peel all the cloves and sauté them in a few tbsp olive oil until golden. Lift them out of the pan and put them in a jar. Add enough oil and vinegar (⅔ oil to ⅓ vinegar) to cover.
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