Bacalhau Bowl (Salt Cod with Potatoes and Kale)

• 350 g Salted cod, skinless if possible
• 500 g New potatoes, small
• 2 leaves Bay leaves
• 200 g Kale
• 2 cloves Garlic
• 1 medium Lemon
• 60 ml Extra virgin olive oil
• ½ tsp Black pepper

1. Rinse the salted cod under cold running water, then put it in a bowl and cover with cold water. Soak for 24 hours in the fridge, changing the water 3 to 4 times.
2. Put the new potatoes in a large pot, cover with cold water, and add the bay leaves. Bring to the boil, then simmer for 15 to 20 minutes until the potatoes are tender when pierced with a knife.
3. While the potatoes cook, strip the kale leaves from any tough stems and tear into bite-size pieces. Finely grate or crush the garlic, then zest and juice the lemon into a mixing bowl.
4. Whisk the extra virgin olive oil into the lemon juice and zest with the garlic and black pepper to make a bright dressing. Set aside at room temperature so the garlic can mellow slightly.
5. Drain the potatoes, reserving the pot, and keep the potatoes warm. Return the pot to the hob, add fresh water, and bring it just below a simmer over low heat.
6. Add the soaked cod to the hot water and poach gently for 8 to 12 minutes, keeping the water below a simmer, until the fish flakes easily. Lift the cod out and let it rest for 2 minutes, then flake into large pieces, discarding any bones.
7. Bring the poaching water back to a simmer and cook the kale for 2 to 3 minutes until just tender and bright green. Drain well in a colander.
8. Halve any larger potatoes, then divide the warm potatoes and kale between two bowls. Top with the flaked cod and spoon over the lemon, garlic and olive oil dressing; finish with a final twist of black pepper if you like.

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