Cod with Fingerling Potatoes and Onions

This comforting dish is usually made with salt cod and starchy baking potatoes. I chose to use fresh cod and fingerling potatoes, creating a more delicate flavor. Olives, eggs, and fresh herbs help to complete the meal. It’s easy to prepare. If you prepare this dish for more than 4 people, do not increase the amount of potatoes—too many will absorb the onion juices, drying out the dish.

The Brazilian Kitchen by Leticia Moreinos Schwartz; Kyle Books (2010)

Cod with Fingerling Potatoes and Onions

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    Ingredients

    3/4 pound whole fingerling potatoes, peeled 2 large eggs, hard-boiled and thinly sliced
    5 tablespoons extra virgin olive oil 1/4 cup pitted Kalamata olives, cut in half
    2 1/2 cups thinly sliced onion, about 2 large onions 1 pound fresh cod
    Kosher salt 3 tablespoons fresh chopped chives
    Freshly ground black pepper

    directions

    Prep: 5 min Total:
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    • 1

      Place the potatoes whole in a large heavy saucepan. Cover them with cold water by at least an inch, add a large pinch of salt, and bring to a boil. Reduce the heat to medium and simmer until the potatoes are forktender, 12 to 15 minutes.

    • 2

      Drain the potatoes in a colander and spread them out on a plate. When they are cool enough to handle, slice the potatoes into ¼-inch-thick slices. Set aside.

    • 3

      Pour 2 tablespoons of the olive oil in a large skillet, add the onions, and cook over low eat, stirring occasionally, until they are tender, sweet, and translucent, 10 to 15 minutes. Resist the temptation to turn the heat to high, otherwise the onions will brown. The slower you cook the onions, the sweeter they get. Transfer to a large bowl.

    • 4

      Preheat the oven to 350F and lightly coat a large shallow baking dish (glass or porcelain) with cooking spray.

    • 5

      Add the sliced potatoes to the onions and toss. Season with salt and pepper. Spread them onto the prepared baking dish. Arrange the egg slices and olives on top. Drizzle another 2 tablespoons of the olive oil on top.

    • 6

      Season the cod with salt and pepper and place it on top of the potatoes, onions, eggs, and olive mixture. Drizzle 1 tablespoon of olive oil on top of the fish and bake it in the oven until the fish is just cooked, 12 to 15 minutes. The flesh will turn from translucent to opaque white.

    • 7

      Remove the baking dish from the oven and garnish with the fresh chives. Spoon the cod onto warm plates and serve hot.

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