Estofado de bacalao en salazón con patatas

Ingredientes

• 1 kilograms (2.2 pounds) salted codfish
• 1 kilograms (2.2 pounds) potatoes such as Russets or Yukon Gold (peeled and cut into 6 cm (2 1/2-inch) pieces)
• 260 grams (1 medium-sized) onion (finely chopped)
• 7-8 garlic cloves (chopped)
• 140 grams (2/3 cup) extra virgin olive oil
• freshly ground pepper
• 60 grams (1/4 cup) fresh lemon juice

Preparación

1. 1

   --- Prepare The Fish: ---

2. 2

   Cut the fish into portions if it isn't already cut. The pieces should be about 8-10 cm (3 ½ to 4-inch) in size.

3. 3

   Rinse the fish under cold water to remove the salt.

4. 4

   Add the cod to a large cooking pot or bucket and fill with 5 liters of water.

5. 5

   Soak the codfish for 24 hours. Changing the soaking water with fresh one 7-8 times in total.

6. 6

   Scrape the fish skin with a butter knife to remove the scales. Rinse well.

7. 7

   --- Make The Cod Stew: ---

8. 8

   Cover the bottom of a cooking pot with the potatoes.

9. 9

   Add in the onions and garlic.

10. 10

    Lay the fish on top of the potatoes (see note 1 below).

11. 11

    Pour in the olive oil and 3 ½ cups (875 ml) of water (see note 2 below). Season with freshly ground pepper only, NO SALT.

12. 12

    Bring to a boil and then drop the heat to medium, medium-high leaving the lid on the pot a bit open on one side for steam to escape. (see note 3 below)

13. 13

    Cook for 40 to 50 minutes. Add the lemon juice 5 minutes before you take the pot off the heat.

14. 14

    Remove from the heat and allow to sit for 15 minutes (again partly covered).

15. 15

    Serve and enjoy with extra freshly ground pepper on top and lots of bread for dipping.