Ingredients:
1 kg of bakaliaro that has been desalted
2 cups of full cream milk
3/4 cup of olive oil
500 g potatoes, peeled and cut in round slices
6 cloves garlic, chopped in slices
3/4 cup water
3 tablespoons of fresh lemon juice
2 teaspoons of oregano (preferably fresh, chopped fine)
2 tablespoons parsley, finely chopped
freshly ground pepper
Method:
1. The bakaliaro should be well desalted by soaking for at least 12 hours and the water changed every 4 hours in the process. In the last change of water place the fish in the milk, leave for another 4 hours and then drain.
2. Peel potatoes and cut into round slices.
3. Put the olive oil in a saucepan and heat.
4. Sauté potatoes till golden and add garlic and sauté for another minute.
5. Add the water – if this does not cover the potatoes add a little more.
6. Lay a row of bakaliaro on top with the skin up.
7. Allow to cook with the lid slightly open on low heat for about 10 minutes.
8. Add lemon juice and simmer for another 10 minutes with lid off.
9. Add oregano, parsley and pepper, shake the saucepan to distribute and allow to stand with lid half off for 30 minutes.