Cod Confit with Potatoes
4 200 g. cod loins4 potatoes1 onion1 bay leaf3 cloves of garlicSaltBlack pepperOlive oil with an acidity of 0.4º12 wholemeal Quely Rustic Integral biscuits
For the decoration
1 dessert spoon chopped chives4 sprigs of chives
Slice the potatoes and the onion.
Season with salt and pepper and place them in a clay cooking pot.
Add the bay leaf and the cloves of garlic, cover them with oil, and cook gently for 15 minutes.
When the potatoes are almost cooked, add the cod loins.
Remove the pot from the heat and let it stand for 10 minutes with the lid on.
Assembly of the dish
Put some of the well-drained potatoes on one side of the plate, and on these place the cod loin, skin-side up; on the other side of the plate, arrange the Quely Rustic Integral biscuits.
Decorate the dish with the bay leaf, some cloves of garlic, the chopped chives, and a few sprigs of chives.
