Catalan-Style Cod

Method

1. Cut the Tropea onion into thick wedges and place in a bowl with white wine vinegar and a drizzle of olive oil to fix the color.
2. Blanch the onion in boiling water for a few seconds, then cool immediately in ice water to soften the flavor.
3. Boil potatoes until tender but not mushy. Peel and slice them.
4. Season the sliced potatoes with extra virgin olive oil, salt, pepper, and fresh basil.
5. Cut cherry tomatoes in half. Season with basil, salt, pepper, and a drizzle of oil. (If preparing ahead, add salt only at serving time to avoid excess liquid.)
6. Place the baccalà fillet in cold water with basil and a few onion slices. Bring to just below boiling point, then turn off the heat and let the cod rest in the hot water until it flakes easily.
7. Remove the cod from the water, flake it gently, and remove any bones.
8. On a plate, arrange a layer of potatoes, then flaked cod, then tomatoes, then onions. Spoon over the juices from the tomato bowl, add fresh basil leaves, and finish with a drizzle of extra virgin olive oil.