2 Potatoes, peeled and cut into 1/2 inch chunks
1 lb Rock Cod (2 fillets)
10 cloves of Garlic, 5 sliced & 5 smashed
1 tbsp Peppercorns
3 Bay Leaves
2 tsp Paprika
The juice of 1 Lemon
Red Wine Vinegar
Salt & Pepper
Salt cod fillets. Then fill a 3 or 4 quart pot or dutch oven about halfway with water. Add peppercorns, bay leaves, smashed garlic and the juice of one lemon . (If you have white wine lying around, add a few glugs of that too.) Bring to a boil, then turn down the heat to a simmer immediately.
After about 10 minutes of simmering, remove the peppercorns, bay leaves and chile with a slotted spoon and add 3 heaping tablespoons of salt. Add potatoes to the simmering liquid and cook them until they’re tender. (About 15 minutes.)
While the potatoes cook, heat a few glugs of olive oil in a pan. When the oil is hot, add the sliced garlic and cook until it starts to turn golden brown. When the garlic starts to color, remove the pan from heat and add a glug or two of vinegar immediately which will stop the garlic from cooking more. (It will also sizzle a bit, so be careful.) Add the paprika and whisk the sauce for a minute or so. Add salt and adjust vinegar to taste and set aside.
When the potatoes are done, remove them from the poaching liquid with a slotted spoon and set aside . Keep the water at a simmer and add the fish fillet (one at a time if there’s not enough space for them to sit comfortably side by side) and cook for about 3-5 minutes—until the flesh is opaque and flakes easily.
To serve, spoon the potatoes onto the bottom of a plate and dress with a drizzle of olive oil, salt & pepper. Place fillets over the potatoes and spoon the paprika dressing liberally over the whole shebang. Garnish with chopped parsley.