Portal de Turismo de Castilla y León

Put the cod to desalt in water 48 hours before its preparation. Change the water every 24 hours and desalt it in the fridge.

This recipe has many variations; in some restaurants of Valderas, they heat water in a pan and when it starts to boil, the cod is introduced and kept while it starts to boil again. At the same time, put to the heat a clay pot with half a centimeter of olive oil.

The pieces of cod drained and dried with a cloth, are placed, first with the skin upwards and then down in the clay pot with oil. With a dessert spoon sprinkle a little paprika to every slice of cod on top.

In a separate frying pan, fry in olive oil garlic, cut into slices. When browned, add half a tablespoon of paprika and put immediately the cod in the clay pot. The stew is left a few minutes more on the heat and ready to serve. In some of these recipes it is habitual to decorate the dish with boiled egg.