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 large wide pot. Add sweet potato and Yukon gold cubes, cook 14–16 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 6–7 minutes until cod just flakes. While cod cooks, smash remaining 4 garlic cloves into 1/4 cup 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.