500 g of Portuguese cod
150 ml (+ 75 ml) of extra virgin olive oil
4 cloves of garlic, finely minced
1 small onion, finely chopped
100 g of chopped capers
100 g of black Portuguese olives, pitted
salt and white pepper, freshly ground
500 g of Portuguese cod
150 ml (+ 75 ml) of extra virgin olive oil
4 cloves of garlic, finely minced
1 small onion, finely chopped
100 g of chopped capers
100 g of black Portuguese olives, pitted
salt and white pepper, freshly ground
Soak the cod in cold water to remove excess salt and leave it to soak for 48 hours, changing the water once a day
Remove the cod from the brine and place it in a large skillet with cold water, just covering it, and cook over low heat for about 15 minutes, without letting it boil
Remove, drain, skin and bone the cod, and break it down with your hands
Wash the potatoes and boil them in salted water until they're tender, about 20-25 minutes
Peel and press the potatoes through a ricer to make a mash with some of the olive oil. Reserve
In one pan, heat some olive oil over low heat; add the garlic and onion and cook until softened
Add the cod and cook for another minute or so
Mix in the mashed potatoes and cook for an additional minute
Remove from heat and stir in the remaining olive oil, adding it slowly
Taste and adjust seasoning, then stir in the capers and black olives.
