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March 11, 2010

Bacalao con Tomate - Cod with tomato sauce

Ingredients (serves 4)

  • 800gr dried salt cod (boneless)
  • 1 onion
  • 2 cloves garlic, chopped
  • 150ml (approximately) olive oil
  • 2 cans tomato
  • flour - enough to coat fish
  • 1 bay leaf
  • 1 red pepper, sliced

 How to:

The salted cod fish must be soaked in water for AT LEAST 24 hours, preferably 48 hours before cooking. This is necessary to leach out the salt. Change the water 2-3 times in a 24-hour period. If this is not done, the fish will be so salty that it will not be edible!

  1. Remove the fish from the water. Pat it dry with paper towels and set aside.
  2. Pour 1/4 of the olive oil into a large, open frying pan and turn on medium heat.
  3. Put flour onto a plate and cover cod in flour. When the frying pan is hot, place the fish in the pan and brown fish lightly on both sides. Set aside.
  4. Add the rest of the olive oil to the frying pan. Add the chopped onion and garlic and sauté until the onion is translucent. Add the tomato sauce, red pepper and bay leaf and simmer for about 10 minutes, stirring often.
  5. Add the cod fish back into the frying pan, reduce heat and let simmer for about 5 minutes.

Serve with bread.

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Filed under  //   cod   fish   food photography   photography  

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October 23, 2009

Pancetta Wrapped Cod

Pancetta Wrapped Cod

Ingredients

  • 1 tsp Salted Capers
  • 1 pack Spinach, torn in to 5cm long pieces
  • 1 portion Prime Skinless Cod Fillets
  • 1 sprinkle Cooking Salt, for seasoning during cooking
  • 4 slices Pancetta
  • 1 sprinkle Black Ground Pepper, for seasoning during cooking
  • 2 tsp Blended Olive Oil
  • 1 whole Lemon
  • 1 drizzle Extra Virgin Olive Oil

How to:

  1.  Wrap the cod fillet in the pancetta, make sure that it is completely covered. Rub the pancetta in oil and then pan fry until golden brown, approximately 5 minutes, then put into a hot oven for a further 5 minutes. 
  2. Meanwhile, thoroughly wash the spinach and tear the stalks into small pieces, approximately 5 cms long. Take the washed spinach wet from the bowl it's been rinsed in and put straight into a frying pan. Heat for about 30 seconds and then add a drizzle of oil. Continue cooking until it wilts and turns dark green then add the capers and seasoning and cook until most of the moisture has disappeared.
  3. Place the spinach onto a plate, top with the pancetta covered cod and then drizzle with extra virgin olive oil. Finish with a generous slice of lemon.

*Cod fillets from Fin and Flounder

*Recipe via Ocado

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Filed under  //   cod   easy   fish   food   low fat   photography  

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