¿4 people?
4 desalted cod loins for 36 hours
4 medium onions finely laminated
2 cloves of garlic rolled
8
potatoes Olive oil Salt
Pepper Chopped parsley
Confit onion, seasoned, take oil without color. It should be an oily spot. The oil will drain on cod and potatoes, will not soak the onion.
Cook the legs with skin, peel and cut into slices. Covered the bottom of the dish with it.
Roast the blue whiting on the plate. Nothing more to be done, dip it in boiling water and when the water retreated again bring to a boil. I scurried poneemos well as over the potatoes. Peppers
We put on cod the onion and warmed in the oven. Sprinkle with chopped parsley and black olives and serve.
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