Tricolor Cod (Triple-layered Cod)

Name: Tricolor Cod
Yield: 8
Ingredients: 1 kg of cod; 1 medium onion, cut into four pieces; 1 stalk of parsley, cut in half; 1 handful of fresh parsley; 2-3 anchovy fillets; 1 preserved cucumber slice; 2 green scallions; 1 large garlic clove; 1 tablespoon of capers; 1 tablespoon of wine vinegar; 1/2 cup of olive oil; 1 small cooked potato, peeled and cut into 4 pieces; red bell pepper slice for garnish

1
1 kg of cod
2
1 medium onion, cut into four pieces
3
1 stalk of parsley, cut in half
4
1 handful of fresh parsley
5
2-3 anchovy fillets
6
1 preserved cucumber slice
7
2 green scallions
8
1 large garlic clove
9
1 tablespoon of capers
10
1 tablespoon of wine vinegar
11
1/2 cup of olive oil
12
1 small cooked potato, peeled and cut into 4 pieces
13
red bell pepper slice for garnish

Ingredients

1
1 kg of cod
2
1 medium onion, cut into four pieces
3
1 stalk of parsley, cut in half
4
1 handful of fresh parsley
5
2-3 anchovy fillets
6
1 preserved cucumber slice
7
2 green scallions
8
1 large garlic clove
9
1 tablespoon of capers
10
1 tablespoon of wine vinegar
11
1/2 cup of olive oil
12
1 small cooked potato, peeled and cut into 4 pieces
13
red bell pepper slice for garnish

Directions

1
Soak the cod in enough water to cover it by 48 hours, changing the water every 8 hours
2
Drain well
3
A large saucepan combine the cod, onion, parsley, and enough water to cover, then bring to a boil
4
Reduce heat and simmer for about 10 minutes
5
Allow to cool at room temperature inside the cooking liquid
6
Drain again
7
Remove skin and bones from cod
8
Cut into 5 cm pieces and arrange in a serving dish
9
Chop 2 stalks of parsley, anchovy fillets, cucumber slice, scallion, garlic clove, capers, and wine vinegar
10
Pulse in a blender until the sauce is smooth, adding potatoes as it thickens
11
Pour sauce over cod and garnish with remaining parsley and red bell pepper slices
12
Serves 8.