Baked Cod with Creamy Garlic Sauce (Brandada)

Preheat oven to 180°C.

1.  Place the cod in a large pot with ample fresh water and soak for 24 hours, changing the water several times.

2.  Bring the potatoes to a boil in a medium sized pot. Simmer for about 30 minutes, or until fork tender. Remove and cool slightly.

3.  Peel the potatoes and have the garlic ready.

4.  Either with a large mortar or in a mixer with a wire whisk, place the hot, peeled potatoes one or two at a time, and mix, adding a little salt and the olive oil and vinegar in slow, steady, alternating streams until a loose thick sauce forms.

5.  Remove and trim cod. Cut into serving pieces.

6.  Heat two tablespoons at a time of olive oil and sauté the cod over medium heat for about five to six minutes on each side. It should be golden and crisp.

7.  Lightly oil a large ovenproof glass-baking pan, big enough to fit all the fish pieces in one layer.

8.  In a separate skillet, heat two tablespoons olive oil.

9.  Dilute the tomato paste in 3/4 cup water and stir into the hot oil. Stir over medium-low heat until a thick sauce forms.

10.  Add the potato-garlic mixture to this, and stir to combine.

11. Spoon a little sauce onto the bottom of the pan and place the fried cod on top.

12.  Spoon the remaining sauce over the fish and bake in a moderate oven for about five to eight minutes. Remove and serve warm.