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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.

Cod in tomato and black olive sauce

Ready In

55 minutes

Cooking time

35 minutes

Prep time

20 minutes

Serves

4 people

Ingredients
2 x 300g cod fillet, desalted (see Method)
75ml/6tbsp Arbequina olive oil
3 garlic cloves, thinly sliced
1 1/2 jars Brindisa fritada
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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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.

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Ingredients
2 x 300g cod fillet, desalted (see Method)
75ml/6tbsp Arbequina olive oil
3 garlic cloves, thinly sliced
1 1/2 jars Brindisa fritada
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
Add all to basket

Add in stock items to your basket

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