Poached Salt Cod with Sweet Potato — Canarian Salt Cod and Sweet Potato
Canarian poached salt cod served with sweet potato, regular potato, and a smoky red mojo picon, finished with raw onion and a small dish of escachon paste of bread, garlic, and pimenton.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Drain desalted cod, pat dry, slice into 8 portions. Peel sweet and Yukon gold potatoes, cut into 3cm cubes. Slice red onion thin, smash 10 garlic cloves, soak 2 dried guindillas in warm water 5 minutes. Tear day-old bread into pieces.
Boil
Bring unsalted water to a simmer in a wide pot. Add sweet potato and Yukon gold cubes, cook 15 minutes until just tender at centre.
Build
Combine bread, 6 smashed garlic cloves, drained guindilla flesh, sweet pimentón, cumin, and salt in a mortar. Pound to coarse paste with 1/4 cup olive oil. Whisk remaining oil and sherry vinegar into paste for glossy red mojo sauce.
Simmer
Add cod portions to potato pot over low heat, simmer 7 minutes until cod just flakes. While cod cooks, smash remaining 4 garlic cloves into 3 tbsp pot water for escachon.
Finish
Lift cod, sweet potato, and regular potato onto warm plates with a slotted spoon. Pour mojo sauce over cod and potatoes, scatter sliced red onion across surface, set escachon paste in a small bowl alongside, scatter cilantro, and plate immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.