Confit Cod with Punch Potatoes: A Portuguese Delicacy
Prep Time
20 minutes
Cook Time
1 hour
Total Time
1 hour 20 minutes
Servings
4 servings
Yield
4 servings
Calories
Approximately 600 calories
Confit Cod with Punch Potatoes is a dish that speaks volumes about the simplicity and elegance of Portuguese cuisine.
This recipe transforms the humble cod into a succulent masterpiece by gently cooking it in olive oil, infusing it with garlic, and pairing it with the rustic charm of punch potatoes.
These potatoes, slightly crushed after boiling and roasted to perfection, offer a delightful contrast in texture to the tender fish.
Each bite is a testament to the balance of flavors and textures that Portuguese cuisine is celebrated for.
It’s a dish designed to impress, bringing the warmth of Portugal to your table with its rich, comforting, and aromatic profile.
Ideal for those seeking to explore international cuisines, this recipe promises a culinary journey that’s both enriching and delicious, making it a must-try for food enthusiasts everywhere.
Ingredients
- 4 cod fillets (about 6 oz each)
- 1 cup olive oil, plus more for drizzling
- 4 cloves garlic, peeled and lightly crushed
- 2 bay leaves
- 1 lb small potatoes
- Coarse salt and freshly ground black pepper
- Fresh parsley, for garnish
- Note: Choose high-quality, firm cod fillets for the best results in texture and flavor.
Instructions
- Begin by preheating your oven to 375°F (190°C).
- Boil the potatoes in salted water until tender, about 20 minutes.
- Once cooked, lightly crush each potato with the palm of your hand or the back of a spoon to slightly open them up.
- In a suitable oven-proof dish, arrange the cod fillets and surround them with the crushed garlic and bay leaves.
- Pour the olive oil over the cod until it’s fully submerged. Season with salt and pepper.
- Place the dish in the oven and let the cod confit gently for about 40-45 minutes, or until it’s tender and easily flakes.
- Meanwhile, drizzle the prepared potatoes with olive oil, season with salt and pepper, and roast in the oven for the last 20 minutes alongside the cod, until they’re golden and crispy.
- Serve the confit cod and punch potatoes garnished with fresh parsley.
Tips & Tricks
- The key to a perfect confit is low and slow cooking; ensure your oven is not too hot to avoid overcooking the cod.
- Lightly crushing the potatoes not only adds to their aesthetic appeal but also increases their surface area for a crispier finish
- Drizzle a bit of the oil used for confiting the cod over the finished dish for an extra layer of flav
Mise en Place
Ingredients
Utensils
- Cod fillets
- Olive oil
- Garlic
- Bay leaves
- Small potatoes
- Coarse salt
- Freshly ground black pepper
- Fresh parsley
- Oven-proof dish
- Pot for boiling potatoes
- Baking tray
- Spoon or spatula
- Knife and cutting board
- Oven
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