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COD IN TOMATO & BLACK OLIVE SAUCE

Cod in tomato & black olive sauce, this simple and quick recipe will make a very delicious supper.
READY IN

55 minutes

COOKING TIME

35 minutes

PREP TIME

20 minutes

SERVES

4 people

ingredients

  • 2 x 300g cod fillet, desalted (see Method)
IN STOCK
  • 75ml/6tbsp Arbequina olive oil
IN STOCK
  • 3 garlic cloves, thinly sliced
  • 1 1/2 jars Brindisa fritada
IN STOCK
  • 20g Empeltre black olive paté
  • 5ml/1tsp Catalan oregano with flowers
  • Small hand full flat-leaf parsley, leaves only, medium chop
  • Peel of 1/4 lemon, finely grated

METHOD

  1. Desalting the fish: 24 hours before - rinse the bacalao well then put to soak in plenty of water; refrigerate overnight, changing the water once.
  2. Rinse the bacalao and drain well; skin the fillets and cut into 6 – 8 pieces, checking for bones.
  3. In a large deep frying pan over a high heat, and working in batches, fry the bacalao in the olive oil quickly until lightly brown (approx. 1 - 1 ½ minutes per side) then remove from the pan.
  4. Reduce heat to medium low and fry the garlic slices until very lightly browned - this only takes a brief moment - then carefully add fritada (it can spatter).
  5. Stir in black olive paté and oregano, simmer gently for 10 minutes; stir in the parsley and lemon peel.
  6. Place the bacalao pieces - and any juices/oil from frying - in the sauce and reduce heat to very low and gently cook for 5 minutes; remove from heat, cover and leave for 5 minutes.
  7. Garnish with lemon wedges and bottles of fino.

ingredients

  • 2 x 300g cod fillet, desalted (see Method)
(each)
IN STOCK
  • 75ml/6tbsp Arbequina olive oil
IN STOCK
  • 3 garlic cloves, thinly sliced
  • 1 1/2 jars Brindisa fritada
IN STOCK
  • 20g Empeltre black olive paté
  • 5ml/1tsp Catalan oregano with flowers
  • Small hand full flat-leaf parsley, leaves only, medium chop
  • Peel of 1/4 lemon, finely grated

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