Creamy Salt Cod with Golden Potatoes

Directions

1. 1

   Soak the salt cod in a large bowl of cold water for 24 hours, changing the water every 8 hours to fully remove the salt.

2. 2

   Boil the desalted cod in fresh water for 5 minutes. Reserve 300 ml of the cooking liquid, then drain and let the fish cool.

3. 3

   Once cool enough to handle, carefully remove all bones and skin, then flake the cod into generous pieces.

4. 4

   Peel the potatoes, cut into even 2 cm cubes, and fry in hot oil until golden and crispy. Drain on paper towels and season lightly with salt.

5. 5

   In a large pan, heat the olive oil over medium heat and sauté the sliced onions until soft and lightly golden, about 8 minutes.

6. 6

   Add the flaked cod, gently stir to combine with the onions, and cook for 2 minutes.

7. 7

   Pour in the reserved cooking liquid and heavy cream. Season with nutmeg, salt, and black pepper to taste.

8. 8

   Simmer over low heat for 10 to 12 minutes, stirring occasionally, until the sauce thickens into a creamy, coating consistency.

9. 9

   Gently fold in the golden potato cubes, stir carefully, and serve immediately garnished with fresh parsley.