Pimenton Cod Cheeks with Mash
Serves - 2 - 3
400g Cod Cheeks
1 White Onion, chopped
½ Red Onion, chopped
½ tsp Herbs de provence
2 tsp Pimenton (smoked paprika)
1 Bay leaf (fresh preferred)
1 Garlic clove, chopped finely
1 Red chilli, de-seeded and sliced
1 Handful of fresh parsley, chopped
6 Medium Potatoes
2 tsp salt
Dash of milk
For the Mash
While water is coming to boil, peel potatoes and cut into quarters, add to a large pot. Add water to cover the potatoes. Add 2 tsp salt, cover and put on medium heat - bring to boil. Once boiling reduce to low heat and boil for 20 minutes or until potatoes are super soft. Test with a knife or a fork.
Take off the heat and drain the water. Add a dash of milk and butter – mash until creamy smooth. Taste for salt and add as required. Cover tightly with a lid and wrap the saucepan several layers of towel or you can hide in bed – this creates thermal insular and will make sure the mash is warm until ready to serve.
For the Cod Cheeks
Pat dry the cod cheeks with a paper kitchen towel.
Add generous amount of olive oil to the pan, add white onions to a medium low heat. Cook gently until golden brown. Add herbs de provence, garlic, bay leaf, some salt, pepper and all of the chilli. Cook for 1 minute. Add the red onion and cook until red onion is soft.
Add the pimento and cod cheeks. Increase the heat to high and cook until the cod cheeks become firm, stirring often but gently so as not to ruin the shape of the cod cheeks. This will cook quickly – 2-3 minutes. Half way through taste for salt and pepper – add as required.
Add parsley at the end.
Serve the mash potatoes and cod cheeks on top – finish with a few spoons of the pimenton flavoured olive oil and onions.