There are as many recipes for traditional dishes as there are cooks. However, ask enough people and you get an idea of the essentials. These are often far simpler than some versions published online, which tend to be personal interpretations of the dish with extra embellishments, leaving one wondering what the core ingredients and methods are.
In my quest for authenticity, I have observed that “sophisticated” people offer complicated versions. Simple folk from the villages offer stripped down versions and these are the ones I tend to follow.
Ingredients for 2 people:
500g salt cod, cut into four pieces
1 onion, sliced into rings
2 cloves of garlic
1 bay leaf
1/4 glass of white wine
1/2 tsp pimentón powder (paprika is fine)
2 large potatoes
fresh coriander (optional)
Start by gently sweating the onion rings in a little oil. When they are nice and soft, add the chopped garlic and keep cooking gently for a few minutes longer until the mixture begins to acquire a little colour. Add the pimentón and stir around, being careful not to burn it. Pour in the wine and reduce until the mixture is dry.
Deep fry the potatoes in olive oil. When they are golden, remove them and keep them warm if possible.
Coat the pieces of cod in flour and fry in the same oil as used for the potatoes. They may require turning. Sprinkle with some chopped coriander if available.