Spanish Galician Cod | Merluza a la Gallega

Peel the potatoes and cut them into slices about half a centimeter thick. Peel the onion and slice it into thicker half-moons.

In a wide, shallow pot or skillet, bring enough water to a boil to just cover the vegetables. Add 1 tsp salt, 2 bay leaves, the potato slices, and onion slices. Cook over medium heat for about 10–12 minutes until the potatoes are half tender.

Cut the 400 g cod fillet into 2–4 larger portions, pat dry with paper towels, and lightly salt them. Gently place the fish pieces on top of the bed of potatoes and onions cooking in the pot.