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Confit cod with mashed potatoes and caramelized onions
🇧🇷Brazil
•View in original language
(Português)
45 min(s)
4 servings
Manu Biar
@manubiar- Ingredients
- Recipe
- Cod loins4 unit(s)
- medium potatoes4 unit(s)
- Garlic Head1 unit(s)
- Thyme, rosemary and sage1 unit(s)
- Onions5 unit(s)
- Olive oil500 ml
- Tomatoes10 unit(s)
- Olive10 unit(s)
- Wash the potatoes well and bake in aluminum foil for 50 minutes in an oven at 180 degrees.
- In a small pan, pour the oil and add the garlic head cut in half and the fresh herbs.
- Turn on medium heat and wait for the oil temperature to reach 60 degrees. This happens when small bubbles form at the bottom of the pan. When you get to that point, add the cod loins and lower the heat to minimum. The oil should cover the loins completely. Cook for 20 minutes.
- Cut the onions into Julienne. In a large skillet, heat a tablespoon of oil and let the onion compote over medium heat, without browning, stirring occasionally. Cook for 20 minutes until very soft. Season with salt and pepper.
- Cut the tomatoes in half and bake in a roasting pan with olive oil for 15 minutes.
- Place a potato in the center of a deep dish, punch it open, season with salt and pepper and a little of the cod oil. Place a spoon of the onion on top of the potato and the cod on top of everything. Drizzle with a tablespoon of olive oil and garnish the dish with the tomatoes and olives.
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