Desalted and Fried Atlantic Bacalao with Creamy Potatoes, Onions and Green Sicilian Olives

Serves 4.

Ingredients:

500 g salted bacalao fillet

Salt and pepper, to taste

300 g potatoes

300 g white onions

2 cloves garlic

100 g extra virgin olive oil

400 ml fish stock

300 g cream

200 g milk

50 g black olives, chopped

Tarragon and dill, chopped

Run the salted bacalao under running water to de-salt it, then pat dry and season with salt and pepper. Set aside.
Peel and cut potatoes and onion in very thin slices.
Brown the garlic with olive oil and add the onion. After 2 minutes, add the potatoes, and stock and allow to simmer till the stock evaporates.
Add cream and milk to the mixture and cook till it becomes very soft and creamy.
Meanwhile, wrap the bacalao in parchment paper with some olive oil, a clove of garlic and bay leaf, then bake for 10 minutes at 180ºC.
To assemble, lay down the potatoes in a round, deep plate, and place the bacalao nicely on top and garnish with chopped olives, dill and tarragon. Serve immediately.