Monteiro-style Codfish

Ingredients

800 g Riberalves deep-frozen desalted codfish loins
800 g medium-sized potatoes
2 onions
3 cloves garlic
1.5 dl olive oil
2 tablespoons vinegar
1 teaspoon paprika
Olives to taste
Parsley to taste
Salt and pepper to taste
Flour for dredging

Preparation

How about some Monteiro-style Codfish for a nice family meal? Give the recipe a try and enjoy!

Thaw the codfish loins, then dry them with a paper towel and season them with freshly ground pepper. Wash the potatoes and boil them with the skin on in salted water. Meanwhile, peel and wash the onions and garlic cloves and chop them.

Heat the olive oil in a frying pan. Dredge the codfish loins with flour, add them to the frying pan and fry until golden brown on both sides. Remove the codfish and set it aside. Add the onion, garlic and paprika to the same frying pan with the oil used to fry the fish and fry gently, stirring occasionally, until the onion is soft. Add the vinegar, stir, bring to a boil, remove from the heat, and check the seasoning.

Drain the boiled potatoes, peel them, and cut them into thick slices. Arrange the fish on a platter with the cooked potatoes around it, cover with the onion mixture, decorate with olives and parsley sprigs, and enjoy your Monteiro-style Codfish.