Borda Molí dels Fanals | Restaurante Típico en Andorra

Warm salad of codfish confit

Warm salad of codfish confit


(4 people)

  • 4 small cuts of loin of codfish
  • Assortment of lettuce and escarole
  • ¼ litre of olive oil
  • 6 garlic cloves
  • 2 bay leaves
  • 4 anchovies
  • A handful of black olives
  • Red pepper flakes
  • Salt and balsamic vinegar


  • Place the desalted codfish in a saucepan and cover with oil.
  • Put the garlic and bay leaves together.
  • Cook for about five minutes on a very low heat, do not boil.
  • Place the codfish to one side.
  • Place the lettuce and escarole in a bowl, together with the pepper strips.
  • Serve the salad with the sliced, warm codfish on top.
  • Finally dress the salad with the oil which served to confit the codfish, the anchovies, the handful of olives, the vinegar and the salt.

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