Cod Tongues in a Delicate Sauce

Ingredients

• Canned cod tongues in oil 10 oz
• Garlic 3 cloves
• Vegetable Oil 5 fl oz
• Mild Chili Spice 1 piece
• Parsley 4 sprigs
• Tomatoes 5 oz
• Spanish onions ¼ heads
• Olives stuffed with lemon 6 pieces
• Olive Oil 0 fl oz
• Salt to taste
• Ground Black Pepper to taste
• Potato 15 oz

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Peel the potatoes, boil them until tender, and mash them into a puree.

Step 3

Remove the cod tongues from the jar and drain the oil. Take out the pepper and any other large spices.

Step 4

Chop the garlic and slice the chili into rings.

Step 5

Place a skillet over medium heat. Pour in enough cooking oil to completely coat the bottom of the pan, then add the chili and 2/3 of the garlic.

Step 6

When the oil begins to bubble, add the cod tongues.

Step 7

Cook the tongues in oil for 3–5 minutes. When the tongues release their juices and they combine with the oil, remove the pan from the heat and continue to swirl until the oil and juices are blended.

Step 8

Add half of the chopped parsley.

Step 9

Prepare the tomato salsa. Cut the tomatoes in half and scoop out the insides along with the juice.

Step 10

Dice the flesh of the tomatoes into small cubes.

Step 11

Add finely chopped onion, minced olives, the remaining garlic, and chopped herbs.

Step 12

Dress with olive oil and lemon juice, then season with salt and pepper.

Step 13

Arrange the potatoes and tongues on a plate, drizzled with the sauce made from oil and herbs. Serve the tomato salsa alongside or separately.