For this rustic interpretation of brandade, Aizpitarte uses desalinated salt cod, which is not easy to find. We got great results (and the right texture) by simply using fresh cod, but when it comes to the addictive relish spooned over the top, we wouldn't dare change a thing.
Ingredients
Makes 6 servings
Step 1
Bring onion, garlic, lemongrass, thyme, peppercorns, and milk to a boil in a large saucepan. Reduce heat to low and simmer 20 minutes. Strain infused milk into a medium saucepan. Discard solids.
Step 2
Meanwhile, cook potatoes in a large pot of boiling salted water until tender, 25–30 minutes. Drain, then peel potatoes and coarsely mash in a large bowl with 1/4 cup oil; season with salt.
Step 3
Bring infused milk just to a boil. Add cod, reduce heat, and simmer until flesh begins to flake and is cooked through, about 5 minutes. Remove cod with a slotted spoon and transfer to a plate.
Step 4
Combine preserved lemon, chives, lemon juice, paprika, and remaining 3 tablespoons oil in a small bowl; season relish with salt.
Step 5
Mix 1/4 cup infused milk into potatoes. Place cod over potatoes; spoon relish over.
Step 6
DO AHEAD:Relish can be made 2 days ahead. Cover and chill.
How would you rate Cod with Potatoes and Preserved Lemon Relish?
Leave a Review
Reviews (5)
Back to TopThe recipe was good! I chose it because I had preserved lemon in my refrigerator and I wanted a recipe that would use them. My one son who does not like fish did not complain (which is meaningful). The remainder of the family verbally stated they liked the fish. The potatoes were excellent! The 4 star rating, instead of 5 stars is due to some instructions that I felt were lacking. For instance, there wasn't an instruction for removing the pith of the preserved lemon. I was unable to determine if this was something the recipe writer wanted done, so I deferred to my America's Test Kitchen Mediterranean Cookbook for this answer. Their recipes with preserved lemon require the pith to be removed, so that's what I did. Also, while the milk is being infused with the other ingredients, should a lid be placed on it while simmering? Or no lid? Since this was my first time making this recipe, I wasn't sure how much of that would cook down without a lid. My solution was to cover it while simmering (but enabled a small vent with the lid). Lastly, I reserved out the 1/4 cup infused milk broth prior to cooking the fish for the potatoes. I didn't want the potatoes to have fish flavor (though I'm sure other cooks would prefer it did). My only other change for the potatoes was that I used small gold potatoes, boiled them according to the time in the recipe, and then mashed them with skins on. With the 1/4 cup olive oil and 1/4 cup infused milk broth they were delicious.
Stacey
Prescott, AZ
3/29/2022
A great use for the preserved lemons I had in the fridge, plus, to agree with another reviewer, easy enough for a week night.
avacada10
Boston
6/24/2015
A nice weekday recipe... The finishing sauce (chives, preserved lemon, paprika) is really excellent. Easy prep, cleanup. Kids liked it.
finickyflorida
Florida
8/25/2014
这是精致和复杂。爱的细香葱sauce. nice way to prepare mashed potatoes for the lactose intolerant.
deesh
new york, displaced to columbus
5/24/2014
Good, but not worth the work and cleanup.
gem2
San Jose, CA
5/9/2014
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