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This is a traditional dish from Castilla La Mancha. My grandmother used to make it quite often. One of my favourites.

Preserving the cod in salt gives to the fish a much better texture and flavour. Nothing to do with the fresh one.

The translation is a bit tricky. “Atascar” is to get stuck and “Burra” is a female donkey.

I like the idea of a dish being named after its sound. When you are making the dish, mashing the potatoes with the garlic, cod and olive oil, the sound it makes is the same of a donkey walking on muck.

Ingredients

  • 2 fillets of Salty Cod.
  • 5 Garlic Cloves.
  • 5 potatoes.
  • 2 boiled eggs.
  • A handful of Walnuts.
  • Extra Virgin Olive Oil.

Preparation

Put the cod fillets in water the previous night. Change the water a few times.

Boil the eggs for 10 minutes. Reserve.

Boil the cod in water for 5 minutes. Remove from the water and let it cool down. Reserve the water. Using your fingers, remove all bones and cod skin.

Boil the potatoes until soft, around 20 minutes.

In a mortar, mash the garlic cloves with a bit of rock salt until you get a paste. Add a bit of olive oil and mix.

Now, we are putting all together. Mash the potatoes. Add some olive oil(I put loads) and some of the water we used to boil the cod. Add the garlic paste. Mix. Add the cod. Mix, season and add more olive oil if required to get a smooth purée.

Serve on a clay bowl. Decorate with the boiled egg, some walnuts and Olive Oil.

Get ready your bread and put in your mouth a piece of heaven…

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