Soft texture and a very characteristic flavor ... these are the virtues of cod, one of the most used fish in the kitchen. Whether fresh or salt-dried, it offers many possibilities in the kitchen.
A less well-known recipe than the Biscayan cod but equally tasty is this Sevillian cod, typical of the Spanish city of Seville. The cheese and the crunchy topping make this dish a culinary experience, which you can make any day, but which will especially shine on special holidays, such as Christmas.
- Virgin olive oil
- Bread crumbs
1. Desalinate the cod: Submerge the portions in plenty of cold water, adding ice cubes from time to time. The water must be changed every 6 - 8 hours, for a total of about 40 hours.
2. Cut the cod into pieces and fry it in oil.
3. Cut the potatoes and onion into thick slices.
4. Fry the potatoes and onion.
5. In a serving dish, alternately place the onion slices with the fried cod and potatoes.
6. Sprinkle a little pepper, breadcrumbs and grated Parmesan cheese on top.
7. Finish with a layer of potatoes covered by an egg yolk and the rest of the breadcrumbs. Bake for a few minutes so that it is more crisp and the cheese melts.
Recipe sent by Carlos Giordano Junior - Brazil
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