Cachelos

Method

Desalt the salt cod by soaking in cold water for 24 hours, changing the water every 6 hours, then poach gently in fresh water for 15-20 minutes until cooked through and flake easily. Peel and cut potatoes into large chunks, then boil in salted water until just tender but not breaking apart, approximately 20-25 minutes. Whilst potatoes cook, gently fry the finely chopped onion and sliced garlic in olive oil until softened and lightly golden. Drain the cooked potatoes and flake the cooled salt cod, removing any bones and skin. Combine the potatoes, flaked fish, and onion-garlic mixture in a large bowl, drizzle generously with the warm olive oil infusion and pan juices, and gently mix through without breaking the potatoes. Season carefully with sea salt and black pepper, then serve warm as a rustic Galician side dish.