Portuguese Oil Poached Cod

Instructions

1. Either boil the potatoes (whole) in salted water or bake them in a generous coat of kosher salt at high heat.
2. Clean and julienne the cabbage leaves, then boil for 5 minutes.
3. Remove the chorizo skin and slice, then dice into small pieces. Saute in a pan until crispy.
4. In an oven-safe dish, add 5 cloves of garlic (crushed), the coriander leaves, the thinly sliced shallots, bay leaves, and cod fillets (drained well and patted dry). Cover with olive oil (this will take a lot of oil). Bake in a 350 degree oven for around 20 minutes.
5. In the meantime, saute the blanched cabbage (drained well) in olive oil with the other 2 cloves of garlic (minced). Salt to taste.
6. Lightly smash the potatoes just enough to open them.
7. Put 2-4 potatoes on a plate with a couple small mounds of the cabbage. Top with the fish, including a bit of the sliced onion, drizzle everything with the poaching oil, then top with some of the crunchy chorizo.
8. Chef’s tip: you can save the oil for another use. Simply let it cool, strain out the solids, and store it in the refrigerator. Use it to make the same dish again, or whenever you are making a fish dish.