Ingredients
Scale
- 1/4 cupextra-virgin olive oil (plus more for frying)3/4pound small golden new potatoes (thinly sliced)1/2large onion (thinly sliced)Sea salt (to taste)3garlic cloves (crushed)1 1/2pounds cod fillet (cut into 2-inch pieces)1/2 cup water1/2 cup finely chopped parsleyOptional Substitutions:For a gluten-free option, replace new potatoes with sweet potatoes.For a vegan twist, substitute cod with firm tofu or cauliflower steaks.
Instructions
- Begin bywarming 1/3 inch of olive oilin a large skillet over moderate heat.
- Add thepotatoes and onionalong with a generous pinch of salt.
- Cook, stirring occasionally, until they are beautifully browned and tender (about20 minutes).
- Using a slotted spoon, transfer thepotatoes and onionsto a bowl and keep warm.
- Strain the oil through a fine sieve into a heatproof bowl, thenreturn it to the skillet.
- Add thecrushed garlic clovesand cook over moderately low heat until golden and fragrant (approximately5 minutes).
- Discard the garlic to prevent bitterness.
- Place thecod filletsin the skillet and cook, turning once, until just opaque throughout (about7 minutes).
- Using a slotted spoon, add thecooked codto the bowl with the potatoes.
- Pour off all but1/3 cup of the oilfrom the skillet.
- Let it cool slightly, thenstir in the 1/4 cup of oiland1/2 cup water.
- Bring to a simmer over moderate heat, then stir in thechopped parsley.
- Season with saltto taste and allow the sauce to thicken slightly.
- Spoon the vibrantSalsa Verdeover the cod and potatoes.
- Serve immediately andenjoy your Basque feast!