Patatas aliñadas with pan-fried cod, rainbow chard and preserved lemons by Henry Russell

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 pot with cold water and add 1 pound of potatoes.

Add lots of salt to the pot and cover with a lid.

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

Prepare the rainbow chard by separating the leaves from the stalks.

Blanch the chard stalks in boiling water for about 3 to 4 minutes until tender but still with a bite, then transfer to ice water.

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

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

Chop 1 green pepper and 1 red onion as finely as possible.

Mix the chopped onion and pepper with sherry vinegar, muscatel vinegar, and salt, and let it sit.

Once the potatoes are warm and dry, break them up roughly in a bowl.

Drizzle a generous amount of olive oil over the potatoes and mix them with a fork or wooden spoon until they start to emulsify.

Slice 2 cloves of garlic thinly.

In a pan, add more olive oil and the sliced garlic over low heat to avoid cooking it too fast.

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 olive oil.

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

Mix everything in the pan and warm it up without making it too hot.

Combine the potato mixture with the vegetable mixture, adding some of the leftover vinegar if needed, and mix in chopped parsley.

Plate the dish, adding the pan-fried cod on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens