Serves: 6

2 1/2 pounds salted cod
1 1/2 pounds small potatoes
3 hard-cooked eggs
1 recipe aioli sauce (see recipe below)


Soak the cod in cold water for 12 hours. Cut into equal portions. Poach starting in cold fresh water.
Peel and shape the potatoes into olive shape. Cook in salted water. Peel and cut the hard boiled eggs in halves. Drain the cooked cod and arrange on a warm serving platter.
Garnish with the warm eggs and potatoes. Serve the sauce separately.
AIOLI SAUCE

For this recipe , use only extra virgin olive oil.
3 egg yolks
6 cloves garlic
1 tablespoon lemon juice
1/3 teaspoon salt
Dash of Tabasco
Dash of Worcestershire sauce
1/4 teaspoon freshly ground black pepper
1 cup extra virgin olive oil
3 tablespoons boiling water

Mix yolks, garlic, lemon, salt and pepper in an electric blender. Blend for a minute. Dribble oil in until it begins to thicken.; add the rest of the oil. Transfer sauce to a mixing bowl. Whisk in seasonings to taste and boiling water and refrigerate immediately.

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