Layered codfish with onions confit and potatoes
4 baked potatoes
75 ml of oil
1 red onion
1 teaspoon of yellow sugar
2 tablespoons of balsamic vinegar
Fresh parsley q.s.
Shred the cooked codfish (fillets, loins, etc.).
Cut the boiled potatoes into slices about half a centimetre long.
In a non-stick pan heat the olive oil, add the thinly sliced red onion and cook over a low heat for 20 minutes, stirring occasionally. Then add the sugar and a pinch of salt and cook for another 5 minutes. Finally, add the balsamic vinegar and cook over a medium heat for another 2-3 minutes.
In a roasting pan or on plates, layer the sliced potatoes, codfish fillets and onions, using the olive oil for seasoning. Heat in a preheated oven at 170° for approximately 20 minutes (covered with foil) or in the microwave (uncovered).
Serve with parsley.