Bacalhau (salt cod with cornbread)

Method

1. Soak the salt cod cold in water for 24-48 hours, changing the water every 6 hours.

2. Remove the skin from the cod, and rub it with 2 of the garlic cloves. Set the cod and garlic aside.

3. Preheat the oven to 190C/gas 5. Put the potatoes on a roasting tray and transfer to the oven to roast for about 30 minutes, or until tender.

4. Cover the base of another roasting tray with the onions, put the cod slices on top and drizzle generously with olive oil. Place in the oven and roast for 10 minutes.

5. Break the cornbread into large, rough crumbs – you can do this in a food processor for ease. Mix in the remaining crushed garlic, another dash of olive oil and salt and pepper, to taste.

6. After 10 minutes, remove the cod from the oven, cover it with the cornbread crumbs and put back into the oven to bake for a further 15-20 minutes.

7. When the potatoes are tender, remove them from the oven and punch each one with your fist - you may wish to wrap your hand in a tea towel as the potatoes will be very hot. Return to the oven for a further 15-20 minutes.

8. Serve the ‘punched’ potatoes with the cornbread-topped salt cod at once, with olives alongside.

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Ingredients

750g salt cod
8 garlic cloves, crushed
1kg new potatoes
2 Onions, finely sliced
drizzle Olive oil
1kg cornbread
black olives, pits removed, to serve

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