Desalted Cod, Potatoes, Olives and Capers – Granpasso Restaurant

Ingredients for 4 people
240 gr. Desalted Codfish (or Wet Stockfish)
No.4 big potatoes
2 tablespoons of salted capers
2 tablespoons of olives in oil
4 anchovies in oil
e.v.o. oil
salt, ground pepper

Peel the potatoes, dice them, and blanch them in boiling salted water. Drain them a little al dente and keep warm. Desalt the capers and chop them together with the olives; keep aside.
Blend the anchovies with four tablespoons of oil until a thick sauce is obtained. Keep aside.
Steam the codfish for about 10 minutes.
Season potatoes with oil, pepper, and salt and mix with capers and olives.
In a pastry cup compact the seasoned potatoes, overlap the flaked cod and season with the anchovy oil and some chopped parsley.

We pair it with Bine Longhe Soave Classico Doc.


Granpasso Restaurant

via Velo, 68
Velo d’Astico (VI)

For information and reservations

0445/714349 or

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