Instructions

Chop the onion into fine brunoise and slice potatoes into 1cm thick slices (baked potatoes). Heat olive oil in a Magefesa pressure cooker and add the mashed garlic when hot, brown the whole over medium heat. Remove the garlic and add the onion, let it poach for 8 or 10 minutes. When the onion is transparent, add the potatoes and increase heat. Sauté for a couple of minutes and spice with some parsley sprigs.  Cover the potatoes with the stock, close the pressure cooker and set the pressure regulating valve to I position and increase heat. When it starts releasing steam, reduce heat to medium-low and let it cook for 2 minutes.
After time has elapsed, remove the unit from the heating source and wait until pressure is completely released before opening the unit. Heat olive oil in a Magefesa Nova Skillet over medium heat. Add a couple of sliced garlic and cayenne pepper. Let the whole brown gently. Remove garlic and make cod cheeks in the same oil, over medium heat. Steam clams in a fry pan apart. Mix potatoes with cod cheeks and clams, cover with the sliced garlic and finely chopped fresh parsley.   Serve it hot.

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