Salt Cod and Potato Purée from La Mancha | ATASCABURRAS
Course: MainServings
2
peopleCooking time
30
minutesDiscover the traditional flavors of La Mancha with this hearty Manchegan Salt Cod and Potato Purée recipe, also known as Atascaburras. It’s a delicious blend of flaky salt cod, creamy potatoes, and rich olive oil, topped with hard-boiled eggs and walnuts for a perfect balance of texture and taste.
Ingredients
- Manchegan Salt Cod and Potato Purée (Atascaburras)
500g potatoes
300g desalted salt cod
100ml olive oil
2 cloves of garlic
salt and pepper to taste
2 bay leaves
2 eggs
a few walnuts
bread for serving
Directions
- Manchegan Salt Cod and Potato Purée (Atascaburras)
- Cook the potatoes (skin on) in boiling water with the bay leaves until soft. Use the same boiling water to hard boil the eggs.
- Meanwhile, use a mortar and pestle to bash up the garlic into a purée.
- 5 minutes before the potatoes are fully soft, add the cod, sliced into strips, into the boiling water.
- Strain the cod and potatoes, saving some of the cooking liquid, and peel the potatoes.
- Bash the cod, potato, and garlic to form a purée, adding olive oil as you go. Use the cooking liquid to loosen the mixture as needed.
- Peel the hard-boiled eggs, slicing them into quarters.
- Serve the purée seasoned with salt and pepper, topped with the egg, sliced bread, a few crushed walnuts, and a drizzle of olive oil.
