Salt cod with allioli gratin (Llom de bacallà amb allioli gratinat) from The Spanish Mediterranean Islands Cookbook (page 188) by Jeff Koehler

  • white potatoes
  • garlic
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Allow to soak for 2-3 days. Can substitute a mixture of olive oil and sunflower oil for mild olive oil in the allioli. The book's "Allioli" called for in this recipe can be made in advance.

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Notes about this recipe

  • Eat Your Books

    Allow to soak for 2-3 days. Can substitute a mixture of olive oil and sunflower oil for mild olive oil in the allioli. The book's "Allioli" called for in this recipe can be made in advance.

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