Makes 4 servings

1 pound boneless salt cod fillet

1/2 pound boiling potatoes (2 medium), scrubbed and washed

3-4 garlic cloves, minced in a garlic crusher

1 cup olive oil

1/4 cup red wine vinegar

Salt to taste

2 tablespoons good tomato paste

1 scant teaspoon sugar


1.         Place the cod in a large pot with ample fresh water and soak for 24 hours, changing the water several times.

2.         Bring the potatoes to a boil in a medium sized pot. Simmer for about 30 minutes, or until fork tender. Remove and cool slightly.

3.         Peel the potatoes and have the garlic ready. Either with a large mortar or in a mixer with a wire whisk, place the hot, peeled potatoes one or two at a time, and mix, adding a little salt and the olive oil and vinegar in slow, steady, alternating streams until a loose thick sauce forms.

4.         Remove and trim cod. Cut into serving pieces. Heat two tablespoons at a time of olive oil and saute the cod over medium heat for about five to six minutes on each side. It should be golden and crisp. Preheat oven to 350°F and lightly oil a large ovenproof glass baking pan, big enough to fit all the fish pieces in one layer.

5.         In a separate skillet, heat two tablespoons olive oil. Dilute the tomato paste in 3/4 cup water and stir into the hot oil. Stir over medium-low heat until a thick sauce forms. Add the potato-garlic mixture to this, and stir to combine.

6.         Spoon a little sauce onto the bottom of the pan and place the fried cod on top. Spoon the remainiing sauce over the fish and bake in a moderate oven for about five to eight  minutes. Remove and serve warm.


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