Roasted Cod. Family Recipe

My home recipe of roasted cod, generation through generation in our family.


Ingredients:

1/2 Full salted cod (The thicker it is, the better).
500 gr. potatoes.
1 onion.
1 tablespoon virgin olive oil.

Elaboration:

First, we divide the cod into portions equivalent to a ration, put it in a pot and cover it completely with cold water and put it in the fridge.

After 12 hours it is convenient to throw out that water and put water back and that is another 12 hours. Once the 24 hours have passed in water, take it out of the pot and wrap it in kitchen towels to absorb moisture, it is convenient to have it at least 4 hours

We take the cod and put it on the grill, with the part of the skin facing downwards, since the heat must give directly to the skin so that it reaches its optimum point, if it were directly to the meat it is possible that it will dry out by outside and did not do well inside.

You have to leave it like that until the skin of the cod turns golden, and does not overdo it since if it is done a lot, it would be very dry and it would not have all its flavor.

When the skin is golden, it is turned over and you have 5 minutes with the skin up, so that it is done a bit on the other side.

When finished, once it is plated, it is accompanied with sliced ​​onion and cooked potatoes, a spoonful of olive oil is placed on top and ready to eat. The boiled potatoes are used to "turn off" the salt of the bacalo a little.

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