Cod with rich tomato sauce can, in some ways, be compared to the taste of bacalao. The mashed potatoes make it slightly different. A dish for those who enjoy the flavor of cod. All our recipes are sourced fromgodfisk.no
Photo: Alf Børjesson
Preheat the oven to 120 °C.
Cut the cod fillet into serving pieces and sprinkle with salt.
Place them on a baking sheet and pour water over. If using skin-on cod, place it skin-side up on the baking sheet.
Cover with aluminum foil and bake the cod in the middle of the oven for about 20 minutes or until the color has completely changed throughout.
Remove the skin before serving.
Slice the garlic thinly and drain the liquid from the tomatoes.
Bring the fish stock, garlic, tomato, chili powder, and olive oil to a boil and let it simmer gently for 10 minutes.
Strain the sauce, add the shallots, and warm through.
Stir in olives, bell pepper strips, and chopped parsley, and season with salt to taste.
Peel the potatoes, cook until tender in unsalted water, drain, and mash the potatoes.
Mix in the milk until you get a smooth, rich mash.
Stir in aioli just before serving and season with salt.
Serve the cod with tomato sauce and mashed potatoes.
