Codfish salad with confit potatoes and piquilho peppers
INGREDIENTS
  • 4 codfish fillets
  • 225g of piquilho peppers Terrius
  • 300g Potatoes 
  • 500ml oil
  • 200g of garlic
PREPARATION

Cut the garlic in half and place them in olive oil, bake it at 70 °C and leave it there about 2h.
Allow to cool.
Heat the olive oil and put the cod fillets about 7-8 minutes. Reserve it.
Put the potatoes in oil at 70 ºC for 15-20 minutes.
In a bowl to serve, put a layer of confit potatoes and then the piquilho peppers.
Finally, place the codfish loins and finish with coriander leaves and olive oil.