Minho-Style Golden Codfish
1 kg of potatoes
400 g of red, green and yellow peppers
4 cloves of garlic
150 g of olives to taste
200 ml of oil
Smoked sweet peppers q.s.
Salt and pepper q.s.
Defrost the Riberalves Codfish Loins in due time and then dry them well with absorbent paper.
Heat a frying pan with olive oil. Coat the codfish with flour, pour into the frying pan and fry until golden brown on both sides. Drain well and place on a serving dish.
Peel the onions and garlic cloves, cut the onions into half-moons and slice the garlic. Clean the peppers of seeds and cut into strips.
Drain half the olive oil in which the codfish was fried and in the remainder, sauté the onions and garlic until softened. Add the peppers, season with salt and pepper and leave to sauté. Arrange the stew over the codfish and set aside.
Peel the potatoes, cut them into slices and fry them in plenty of hot oil. Drain them well, season with salt and add to the codfish. Garnish with parsley and olives. Sprinkle the codfish with a little paprika and serve.