Delicious cod fish cooked in EVOO & smoked smashed potatoes
A beloved dish in my family is “bacalao al pil-pil,” which translates to cod cooked slowly in extra-virgin olive oil (EVOO) and garlic.
Ingredients
- To cook the cod:
- 200 g of cod fish per person
- 1 cup of EVOO (or enough to fully cover the cod fillets)
- To cook the mashed potatoes:
- 3 large russet potatoes, peeled and boiled
- 3/4 cup of whole milk
- 1/4 cup of smoked EVOO ( I always use the brand Castillo de Canena)
- freshly ground black pepper (to taste)
- sea salt (to taste)
- To garnish on top:
- 4 cloves of garlic, peeled and thinly sliced
- 8 – 10 dried cayenne peppers
- 1/4 cup EVOO to fry the garlic
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