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Warm cod and potato salad (Ensalada templada de bacalao con patata)
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Method
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- Peel the potatoes and boil them in salted water: 10 minutes over high heat, then another 10 minutes over low heat.
- Drain, slice and set aside in a bowl.
- Put the cod in cold water, set it on the heat and remove it just before it starts to boil, leaving it in the water.
- When the fish has cooled, remove the skin, flake the flesh and add it to the potatoes.
- Season with salt, pepper, finely chopped garlic and parsley.
- Heat the olive oil, pour it over the salad, cover and let it stand for about 4 minutes so it absorbs the flavors.
- Toss gently before serving. The fish is right if it stays slightly firm.
Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Ensalada templada de bacalao con patata (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
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