Bacalao a la gallega | Juicy Cod with Potatoes & Ajada

Peel the waxy potatoes and cut them into approx. 1 cm thick slices. Peel the onion and cut into wedges. Peel the garlic cloves and cut into thin slices.

Bring plenty of water to a boil in a wide pot, season well with salt, and add the dried bay leaves, onion wedges, and potato slices. Simmer gently over medium heat for about 12–15 minutes until the potatoes are almost tender.

Rinse the cod fillets briefly, pat dry with paper towels, and season lightly with salt. Reduce the heat under the pot to the lowest setting so that the water is only gently simmering and no longer boiling vigorously.