- 400 g unsalted cod steak
- a couple of medium sized potatoes
- 1 bay leaf
- olive oil
- 1 egg (at room temperature)
- 1 clove of garlic
- olive oil
Preparing the cod: In a saucepan, bring to the boil enough water to cover the peeled and sliced potatoes. These slices should be about a 2cm thick . When the potato is almost cooked add the pieces of cod and the bay leaf and the dish will be ready to serve in just 5 minutes. Serve immediately.
Plate up the cod with the drained potatoes. You can season this dish to your own taste but mixed with allioli, it is absolutely delicious.
Preparing the allioli: Separate the yolk from the white of the egg. Peel the clove of garlic and put in into a mortar or grinder. Add the salt and crush together well. When it is adequately crushed, add the egg yolk and mix in well in the mortar. Next, still mixing the garlic and egg mixture, add the oil little by little.
This last step is the most tricky as if you add the oil too quickly or indeed, stop stirring the mixture, the sauce will split. If you notice the sauce start to split whilst you are combining these ingredients then stop adding the oil. You must continue to stir the sauce and it should, in time, combine fully to make a smooth sauce.