Tapas – Salt Cod and Potato

Tapas - Salt Cod and Potato

Tapas – Salt Cod and Potato

Sometimes a picture, no matter how well taken, just does not do a dish justice. This is one of those instances, but this tapas dish is really one of our favorites. This recipe comes more or less unchanged from Cesar restaurant in Berkeley California, so I give full credit where it is due. Cesar is, in my opinion, one of the best tapas restaurants around and if you’re ever in Berkeley, definitely go!  As a note salt cod can usually easily be sourced from your local fish monger and you’ll require oven proof cookware such as cazuela or creme brulee dishes.

Tapas – Salted Cod with Potato
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Appetizer
Cuisine: Tapas
Serves: 4+

Ingredients
  • 1 pound salted cod filet(s), soaked in water for at least 1 day, changing the water every 8 hours or so
  • 1½ cups milk
  • 1½ cups water
  • 1-2 bay leaves
  • 4 garlic cloves, cut in half
  • 4 sprigs fresh thyme
  • ½ yellow onion, chopped in dice shaped sizes
  • 1 teaspoon Kirkland Tellicherry peppercorns
  • 3 russet potatoes
  • Kirkland sea salt
  • ⅓ cup Kirkland extra virgin olive oil
  • ⅔ cup heavy cream
  • 1 teaspoon chili flakes (use more if you’d like a bit more heat)
  • ½ cup bread crumbs
  • thin sliced and toasted baguette slices (day old baguette works best)

Instructions
  1. After the cod has finished soaking, drain it again and then place in a large saute pan. Cover with the milk and water.
  2. Wrap the bay leave(s), thyme sprigs, chopped onion, peppercorns, garlic in a cheesecloth and tie with a string. Drop the bundle into the pan in a liquid section and bring the fish to a simmer over medium low heat. Continue to simmer for 10 minutes.
  3. Drain the milk and water, discard the bouquet garni and let the cod cool. Pick through and remove any large bones.
  4. Pre-heat oven to 350F
  5. Cook the potatoes in a large pot of salted boiling water until they are soft but still intact.
  6. Drain the potatoes and then mash them and add in the olive oil and cream.
  7. Gently mix the cod into the mashed potatoes and add in the chili flakes.
  8. Divide the cod mixture into your oven proof dishes and then top each with a good dusting of bread crumbs.
  9. Bake until golden brown, about 10 minutes and then serve with the toasted baguette slices.

Tapas - Salt Cod and Potato

Tapas – Salt Cod and Potato

Tapas - Salt Cod and Potato

Tapas – Salt Cod and Potato