Bacallà a la llauna, spinach & piquillo peppers

Bacallà a la llauna, spinach & piquillo peppers

By
From
Catalonia
Serves
6
Photographer
Laura Edwards

This recipe comes from Head Chef Aleix at my restaurant Pizarro – he’s a great Catalan chef, and has given me lots of ideas for this book.

People would normally use salted cod in Catalonia, but we use fresh cod and cure it ourselves with plenty of good sea salt. Don’t use table salt as it has additives and a different flavour.

Ingredients

Quantity Ingredient
1.2kg chunky cod loin, skin left on
750g coarse sea salt
2-3 tablespoons plain flour
250ml light olive oil
4 garlic cloves, finely sliced
2 teaspoons pimentón
50ml sherry vinegar
3 piquillo peppers, drained, opened out and halved
1 tablespoon olive oil
120g raisins
3 tablespoons pine nuts
500g baby spinach

Method

  1. Put the cod in a plastic container, cover completely with the salt and set aside for 20–30 minutes. Rinse and dry then cut into 6 pieces and dust all over with flour.
  2. Preheat the oven to 180°C.
  3. Heat the light olive oil in an ovenproof pan – not too hot – and add the fish. Cook on the hob for 5 minutes, turning halfway through, until lightly golden. Remove with a slotted spoon onto a plate lined with kitchen paper.
  4. Add the garlic to the oil and fry gently for a minute. Add the pimentón and vinegar. Return the fish to the pan and lay the piquillo peppers on top. Put in the oven for 5–6 minutes until the fish is just cooked (when it is just opaque and a thin knife inserts without resistance).
  5. Meanwhile, heat the olive oil in a pan and fry the raisins and pine nuts until the pine nuts are starting to turn golden. Add the spinach and quickly sauté until just starting to wilt. Divide between six warmed plates, top each with a piece of fish and pepper and spoon over the sauce. Serve with bread.
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