Salt Cod with Potato Coulis and Roasted Red Peppers

Metric version of recipe

Yields 8 portions

Ingredient Amount
Salt cod fillets, 3 oz. 8 pieces
For the garlic and potato coulis  
Garlic cloves, peeled 9 ea.
Potatoes, peeled (about 3) 1 lb. 6 oz.
Water 2-2/3 cups
Milk 1 cup
Salt 2 tsp.
Butter 1-2/3 cups
For the salt cod  
Olive oil, extra virgin 1-1/3 cups
Coconut, grated, unsweetened 2 cups
Butter 1-2/3 cups
For the roasted pepper  
Sweet red peppers, roasted and cut into thin strips 8 ea.
Salt, coarse sea salt, or as needed 1 tsp.
Olive oil, extra virgin, or as needed 2 Tbsp.


  1. Desalt the cod. Soak it in fresh cold water, refrigerated for 24 hours to 48 hours, changing the water at least five times. Drain well.
  2. Make the coulis. Bring 2 cups of water to boil in a small saucepan over medium heat and add the garlic cloves. Blanch for 30 seconds and remove from the heat. Combine the cloves with the potatoes in a medium saucepan. Add the water, milk, and salt and bring to a boil over medium-high heat. Reduce the heat to medium and cook, uncovered, until the potatoes are tender and the liquid has reduced by half, about 30 minutes. Drain, retaining the cooking liquid, and purée the potatoes and garlic through a food mill into a mixing bowl. Add the butter and use a spoon to mix it into the potatoes until smooth, about 45 seconds. Thin out with only as much of the cooking liquid as needed to create a thin purée. Season to taste with additional salt, if desired. Cover and keep warm while you cook the fish; place in a warm oven if necessary.
  3. Make the salt cod. Combine the oil, coconut, and butter in a large saucepan or skillet and insert a thermometer. Bring to 149°F over low heat. Meanwhile, heat a separate large heavy nonstick skillet or a grill pan over medium-high heat and sear the salt cod on both sides until lightly browned, about 3 minutes on the presentation side and 1 minute on the other side, turning carefully to avoid breaking the cod pieces. Transfer to the heated oil mixture and cook for 5 minutes. Remove from the heat.
  4. Season the roasted peppers with coarse sea salt and oil. Remove the salt cod from the oil, and slice into 1-inch thick slices. Spoon ½ cup of the purée onto each plate, then arrange the cod fillet slices on top (approximately 1 fillet per serving). Garnish with 5 slices of the sliced roasted peppers and serve.

Additional tips

Recipe credit: Francis Paniego, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Presented at Seminar VI A on Friday, Nov. 3, 2006.

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