Bacalhau assado

Ingredients for 6 servings:

• 800 g fish (stockfish), in as large pieces as possible
• 2 cups olive oil
• 4 garlic cloves
• pepper
• 1 kg potatoes
• Sea salt, coarse

Instructions

Working time approx. 35 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 35 minutes

Fried cod

To desalt the stockfish, place it in cold water for 12 hours, changing the water two or three times. The next day, remove the fish from the water and dry thoroughly. Place it on a grill and cook. In a pan, mix the oil, garlic cloves, and pepper. Place it on the grill and cook. The longer the fish is cooked, the more it will fall apart. Remove the fish pieces and place them in the pan. Meanwhile, wash and dry the potatoes. Rub them with coarse salt and bake them in a hot oven. When they are half cooked, give each potato a light slap. Sprinkle with salt and finish baking. Serve the fish in the garlic oil with the potatoes. Variation: This dish can also be prepared in the oven. In this case, cook the fish first, then the potatoes. Reheat the fish before serving.