Bacalhau à Minhota (Salt Cod with Onions and Fried Potatoes)

• 800 g Salted cod, skin on or skin removed
• 900 g Yukon Gold potato
• 3 medium Yellow onion
• 3 cloves Garlic
• 180 ml Extra virgin olive oil
• 60 g Plain flour
• 200 ml Dry White Wine
• 15 g Fresh parsley
• 1 tsp Black pepper
• 1 pinch Fine sea salt

1. Soak the salted cod to remove excess salt: rinse it, then place in a bowl, cover with cold water, and refrigerate for 24 hours, changing the water 3 to 4 times. Drain well in a colander and pat dry. Cut into 4 portions if needed.
2. Peel the potatoes and cut into about 1 cm slices. Slice the onion thinly, and thinly slice the garlic. Roughly chop the parsley.
3. In a large frying pan, heat about 120 ml of the olive oil over medium-high heat. Fry the potatoes in batches for 10 to 14 minutes, turning, until golden and tender; transfer to a plate and season lightly with a pinch of fine sea salt. Keep warm while you cook the cod.
4. Put the plain flour on a plate and coat the cod lightly, shaking off any excess. Add a little more olive oil to the pan if needed, then pan-fry the cod over medium heat for 3 to 5 minutes per side, until golden and just cooked through. Transfer the cod to a warm plate.
5. Lower the heat to medium-low and add the remaining olive oil to the pan. Add the onion and cook for 12 to 15 minutes, stirring often, until very soft and sweet but not browned. Stir in the garlic and cook for 1 minute until fragrant.
6. Pour in the dry white wine and simmer for 3 to 5 minutes, scraping up any browned bits, until the onions are glossy and the wine has reduced slightly. Return the cod to the pan and spoon the onions over the top to warm through for 2 minutes. Finish with black pepper and parsley, then serve with the fried potatoes.

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