This was Friday night’s dinner. I first became aware of it when my friend Miguel posted a picture of it on Facebook. He kindly linked me to a recipe and then, a week or so later Alberto decided to cook it for himself. It smelled so tasty when he cooked it that it strengthened my resolve to cook it for myself. And Friday night seemed like the perfect opportunity.
Unfortunately the ‘recipe’ that Miguel linked me to was a video of a famous Spanish chef, Karlos Arguiñano, cooking it. All in Spanish, obviously. Alberto kindly gave me a rough translation and so I set to. You can watch the video for yourself here:
It’s a tasty recipe – basically cod and chips with a Spanish flavour – give it a go!
The amounts here were enough for a filling meal for me – you may want to scale it up for more people. (or scale it down if you’re not quite as greedy as me!)
2 skinless and boneless cod fillets, chopped into bite-sized chunks
1½ medium-sized baking potatoes, peeled, sliced and cut into thin, french-fry-style batons
3 large spring onions, thinly sliced
2 cloves of garlic, thinly sliced
Salt and pepper to taste
Olive oil and vegetable oil for frying
1 tablespoon of fresh parsley, finely chopped
Pre-heat the oven to 200.
Cut the potatoes into thin slices and then cut the slices into thin chips. (Careful! The potatoes are slippery and have a tendency to slide about under the knife!)
Pop the chips in a bowl of cold water for 15 minutes or so until the starch is washed off. (This prevents the chips from clumping together when you fry them. I only soaked mine for about 10 minutes, which wasn’t quite enough, which is why I’m suggesting 15 here.)
After the 15 minutes drain the chips and dry them on kitchen paper.
Chop the garlic, cod and spring onions accordingly.
In a small frying pan heat 2 tablespoons of olive oil and gently fry the onions and garlic. After 1 minute, add the cod pieces and fry with the onions and garlic until cooked through.
Meanwhile heat 5mm of vegetable oil in a medium sized frying pan.
Carefully place the dried chips in the hot oil and fry, stirring well to ensure that the chips don’t clump, until they are golden brown.
When the cod pieces, onion and garlic are cooked remove from the hot oil with a slotted spoon and place in a bowl. After they have rested for a minute or so, drain off most of the expelled liquid, retaining only a little to keep the mixture a little moist.
When the chips are cooked remove them from the frying pan with a slotted spoon and add to the bowl with the cod and onions.
Use a pair of salad tongs to mix the chips, cod and onions until they are well mixed.
Season well with salt and black pepper to taste. Transfer to a steep-sided oven proof dish. Make a depression in the centre and crack an egg in the depression.
Sprinkle the chopped parsley over the top, along with some freshly-ground black pepper, and bake in the oven for 15 minutes or so until the egg is set. If you time it right the yolk should still be slightly runny.
Delicious – the meatiness of the cod combines well with the crispness of the chips. Give it a go.