Cod loin with pisto sauce, shoestring potatoes and aioli

Serves 4 (Start 1 day before) Starters and mains

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Method

The day before, pour enough salt into a non-corrosive container to create a 1cm layer and lay the cod on top. Cover with the rest of the salt and leave overnight in the fridge.

The next morning, rinse all the salt off under cold running water and transfer the fish to a deep bowl. Cover with cold water and leave for 1 hour. Change the water and soak for another hour.

Meanwhile, make the aioli. Preheat the oven to 170C/150C F/Gas 3. Cut the whole garlic bulb in half horizontally and sit it on a large double sheet of foil. Sprinkle the salt over and pour the 2tbsp olive oil over. Wrap tightly, put the foil parcel on a small baking tray and roast for 35 minutes until soft.

Pop the roasted garlic cloves out of their skins and transfer to a mortar, reserving the roasting oil. Pound the garlic to a smooth paste, then transfer to a bowl and blend in the egg yolk. Very slowly add the reserved roasting oil, then add the remaining oils, a little at a time, stirring or whisking constantly. As it thickens, you can add the oil a little faster but be patient to allow it to emulsify. Once thickened, add the lemon juice. Alternatively, set the bowl on a tea towel to prevent it moving, and use an electric hand-held whisk. Cover and keep in the fridge until ready to use – the aioli will keep for up to 3 days.

Prepare the garlic for serving. Heat the 2tbsp oil in a pan, add the garlic slices and fry until just turning pale golden. Using a slotted spoon, transfer to kitchen paper and set aside. Keeping the oil in the pan, make the pisto sauce.

Add the 4tbsp oil for the sauce to the oil in the pan, then add the green pepper and fry for 1 minute over a medium heat. Add the onions and sweat for around 10 minutes until soft. Add the paprika and tomatoes and cook over a gentle heat for around 15 minutes. Add the roasted red peppers along with the salt and pepper and cook for a further 5 minutes.

Transfer everything to a bowl to cool, then store in the fridge until ready to cook the cod.

Dry the soaked fish by patting well with kitchen paper and set aside, ready to cook.

Fry the shoestring potatoes just before the cod. Preheat the oven to a low temperature, ready to keep the cooked potatoes warm. Heat the oil in a fryer or a high-sided pan and fry the potatoes, in batches, until crunchy and golden. Drain on kitchen paper and transfer to the oven to keep warm.

To cook the cod, heat a frying pan, preferably non-stick, add the 2tbsp oil and fry the fish for around 3 minutes on one side and around 1 minute on the other, depending on its thickness, until golden.

Warm the pisto sauce in a pan, then divide among 4 plates, top each with a piece of cod, then add the reserved slices of fried garlic and some micro leaves or rocket. Serve the shoestring fries with kala namak black salt for dusting lightly, with the aioli in small serving bowls alongside.

This recipe featured in the June 2022 issue of Food and Travel. To subscribe, click here.