Cod with Potatoes and Preserved Lemon Relish

Ingredients for Cod with Potatoes and Preserved Lemon Relish

• 1/2 medium onion, unpeeled, halved

• 1/2 head garlic (halved crosswise)

• 1 lemongrass stalk, trimmed, tough outer layers removed, finely chopped

• 4 sprigs thyme

• 1 tablespoon black peppercorns

• 950ml low-fat milk

• 575g Yukon Gold potatoes (about 4 large), scrubbed

• Flaky grey sea salt or kosher salt

• 60ml plus 45ml olive oil

• 675g skinless cod fillet, cut into 2" pieces

• 1/2 preserved lemon, finely chopped

• 1/2 cup finely chopped chives (from about 1 large bunch)

• 2 matskedar färsk citronsaft

• 1 tablespoon hot smoked Spanish paprika

Bring onion, garlic, lemongrass, thyme, peppercorns, and milk to a boil in a large saucepan. Reduce heat to low and simmer 20 minutes. Strain infused milk into a medium saucepan. Discard solids.

Meanwhile, cook potatoes in a large pot of boiling salted water until tender, 25–30 minutes. Drain, then peel potatoes and coarsely mash in a large bowl with 60ml oil; season with salt.

Bring infused milk just to a boil. Add cod, reduce heat, and simmer until flesh begins to flake and is cooked through, about 5 minutes. Remove cod with a slotted spoon and transfer to a plate.

Combine preserved lemon, chives, lemon juice, paprika, and remaining 3 tablespoons oil in a small bowl; season relish with salt.

Mix 60ml infused milk into potatoes. Place cod over potatoes; spoon relish over.

DO AHEAD: Relish can be made 2 days ahead. Cover and chill.

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