Cod with herb pesto and potato candied in oil

Kabeljauw met kruidenpesto en gekonfijte aardappel

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5 van 3 Stemmen

Cod with herb pesto and potato candied in oil

Potatoes candied in oil is actually a typical Spanish dish and is called "patatas a la pobre"

Prep Time10

Cook Time35

Total Time45

Cuisine: Own recipe, Spanish

Keyword: patatas a la pobre, cod, potato candied in oil, cod fish recipe

language: en

gelegenheid: daily dishes

Servings: persons

Calories: 509kcal

Equipment

deep frying pan
oven
sieve
cutter / blender

Ingredients

for the potatoes and cod:

4 potatoes
300 ml olive oil
500 gr fresh cod or desalt
1 green pointed pepper italian pepper
1 red pointed pepper italian pepper
½ red onion
20 vine tomatoes
salt and pepper
1 tbl spoon olive oil
few capers and spring onion to finish

For the herb pesto:

1 handful basil leaves
1 handful coriander
1 tbl spoon chives chopped
3 tbl spoon pine nuts
4 tbl spoon olive oil
salt and pepper

Instructions

Preparing the cod:

Preheat the oven to 180º
Place a baking paper on the baking tray. Place the cod fillets skin side down on the paper. Season with salt and pepper and drizzle with olive oil. Bake them in the oven at 180º for 20 minutes.

Preparing the pesto:

Put all ingredients (basil, coriander, chives, pine nuts, olive oil) in a cutter / blender. Mix until everything is finely chopped. season with salt and pepper.

Preparing the potatoes:

Peel the potatoes. Cut them into 3-5 mm slices. Cut the green and red pepper into small pieces. Chop the red onion.
Take a deep frying pan. Place the potato slices on the bottom and cover with olive oil. (the potatoes must be completely covered). Heat over a medium heat but do not let the oil simmer too hard. After 5 minutes, add the green and red peppers as well as the chopped red onion. Use a spatula to ensure that the potatoes do not stick together, do not break them. Simmer for a further 15 minutes until the potatoes begin to color slightly and are tender, then turn off the heat.
Remove the excess olive oil by putting everything in a sieve. Divide the confit potatoes and vegetables over the plates. Seazon with salt and pepper. Place the cod fillet on top and finish with a spoonful of herb pesto.
As an extra touch I finish it off with a few capers and finely sliced spring onion.

Notes

Fresh cod is not always easy to find here in southern Spain. We do know the pickled and desalted version, typical of the southern countries. There are also many typical Spanish dishes with desalted cod in the leading role. The in oil candied potatoes are still on every Spanish menu today. Here we know them as "patatas a la pobre" in other words, the potatoes of the poor... This dish is packed with Mediterranean flavors and a nice advantage is that you can prepare this complete dish in just 45 minutes... Enjoy and greetings from a sunny Spain?

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