Preparation: 40 minutes
Cooking: 10 minutes
Servings: 4
INGREDIENTS:
- 1 lb. 6 oz. (650 g) baccalà (dried cod)
- 10 1/2 oz. (300 g) potatoes
- pinch saffron
- 1 tbsp. chopped fresh parsley
- 1 bay leaf
- 5 tbsp. (70 g) unsalted butter
- cayenne
- salt
INSTRUCTIONS:
- Peel the potatoes and use a small knife to give them a regular shape. In a saucepan, bring a little over 1 quart (1 l) well-salted water, the saffron, and the bay leaf to a boil. Cook the potatoes in the boiling water until they are tender but maintain a bit of their consistency. Keep warm in the cooking water.
- Meanwhile, cut the cod into slices and season with salt. Melt the butter and cayenne as desired in a skillet and cook, turning over halfway through cooking and sprinkling with some of the parsley toward the end, about 10 minutes.
- Drain the potatoes, cut them into thick rounds, and distribute them on individual plates. Arrange the slices of cod on the potatoes, garnish with cayenne and parsley, and serve.
