Μπακαλιάρος Σκορδαλιά | Bacalao Skordalia

Salted cod served with a pungent garlic-potato dip.

Ingredients

• 500 grams salted cod
• 4 large potatoes
• 6 pieces garlic cloves
• 100 ml olive oil
• 2 tbsp white vinegar
• 2 slices bread

Method

1. Desalt cod by soaking in water for 24 hours, changing water often.
2. Boil potatoes until tender, set aside to cool.
3. Mash potatoes with garlic, soaked bread, olive oil, and vinegar for skordalia.
4. Fry or poach desalinated cod and serve with skordalia.

Chef's tips

• Don't oversoak cod as it may become tasteless.
• Ensure skordalia has the right balance of garlic and vinegar.