Frijobel, produits alimentaires surgelés.
SPÉCIALE NOËL
3 cod steaks soaked
1 kg potato
2 large onions
3 cloves of garlic
peanut oil for frying, as needed
flour, as needed
salt, as needed
white pepper as needed
black olives as needed
fresh chopped parsley as needed
STEP BY STEP
Wash the potatoes, peel them, and cut them into thin slices. Fry them in hot oil, put half in the bottom of a Pyrex or oven tray (without draining their oil, as this will prevent them from drying out).
Season with a little table salt. Reserve the rest of the potatoes.
Cut the cod steaks into small pieces (squares), dip them thoroughly in the flour and fry them in a frying pan with little oil.
Once they are fried, place them over the potato layer. Reserve the oil to fry the codfish. Put another layer of potatoes over the codfish, using all those you have reserved and season with salt.
Strain the frying oil and use it to sauté the sliced onion and the chopped garlic cloves. Season with salt.
When the onion is transparent and soft, remove it from the pan together with the garlic and place them on the last layer of potatoes, distributing them well in the Pyrex.
