Patatas alinadas with pan-fried cod, rainbow chard and preserved lemons

cod fillets

🥗Healthier: hake fillets

💰Cheaper: pollock fillets

Hake is a leaner fish, while pollock is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits, while canola is budget-friendly.

Fill a pan with cold water and add the potatoes.

Add a generous amount of salt to the water and place the lid on the pan.

Turn the heat on full blast and cook the potatoes for about 20 to 25 minutes.

While the potatoes are cooking, prepare the rainbow chard by separating the leaves from the stalks.

Blanch the chard stalks in boiling water for about 3 to 4 minutes, then transfer them to ice water.

Blanch the chard leaves in boiling water for about 2 to 3 minutes, then remove them.

After 25 minutes, drain the potatoes in a colander and let them sit for about 10 minutes to dry.

Chop the green pepper and red onion as finely as possible.

Season the chopped onion and pepper with a mixture of sherry vinegar and muscatel vinegar, along with some salt, and let it sit.

Once the potatoes are dry but still warm, break them up roughly and coat them with a generous amount of olive oil.

Mix the potatoes with a fork or wooden spoon until they start to emulsify.

Slice two cloves of garlic thinly and set aside.

In a pan, add more olive oil and the sliced garlic, cooking it on low heat to avoid burning.

Prepare the preserved lemons by cutting them into quarters, removing the flesh, and chopping the skin into small pieces.

Add the preserved lemon skin and cumin seeds to the pan with the garlic and oil.

Chop the blanched chard leaves into smaller pieces and add them to the pan along with the toasted hazelnuts.

Mix everything in the pan until warmed through, then set aside.

Combine the potato mixture with the seasoned onion and pepper, adding chopped parsley and mixing well.

Plate the dish with the potato salad and the rainbow chard.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens