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Salt cod loin

Salt cod loin, lomo gran gourmet, 300g

£11.95 (Each) (out of stock)

  • Gluten Free Product

Salt cod has been a staple of Spanish cookery for many hundreds of years.

The best fish come from the cold Atlantic waters around Iceland and Faroe Islands and these are then brought to Spain where they are salted by experts. They are de-boned and cut square or rectangular for easy use.

The best loins come from the central part of the very biggest fish that weigh up to 4kgs each.

This style of cod, bacalao verde, is not as heavily salted as traditional types.

These loins are designed to stay intact during cooking and when cooled they fall apart elegantly displaying the flakes to make beautiful salads.

There are good recipes for salt cod to be found in "Brindisa: The True Food of Spain". See examples such as Bacallà amb mel, cod and honey.

Ingredients
Cod (fish) (Gadhua Morhua) and salt
Storage & Care
Keep refrigerated between 0°C and 4°C. Once opened, keep refrigerated and consume within 24 hours
Nutrition Per 100g
Energy 370kJ / 87kcal
Fat 0.5g
   of which saturates 0.1g
Carbohydrate 0g
   of which sugars 0g
Protein 20g
Salt 21g
* Typical values per 100g

Bacalaos Alkorta

Bacalaos Alkorta are based in the heart of the Basque Country between Bilbao and San Sebastian and have been processing cod for nearly 40 years.

They produce a wide range of different cuts of the fish, each of which is appropriate to a particular recipe, as well more heavily salted and de-salted cuts of cod.

Bacalao in Tomato & Black Olive Sauce

Ingredients
2 x 300g Bacalao 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

Bacalao in Tomato

& Black Olive Sauce

Serves 4/6

Serves 4 as a main course, or half the recipe works as a Tapa for 6. If preparing as a main, serve with a Bomba Saffron Rice or with Olive Oil Rough Mash. If preparing as a Tapa serve with toasted country bread.

Method

Desalting the fish:  24 hours before - rinse to bacalao well then put to soak in plenty of water; refrigerate overnight, changing the water once

Rinse the bacalao and drain well; skin the fillets and cut into 6 – 8 pieces, checking for bones

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

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)

Stir in black olive paté and oregano, simmer gently for 10 minutes; stir in the parsley and lemon peel

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

Garnish with lemon wedges and bottles of Fino

Option: For a richer, slightly picanté sauce:

Before preparing and cooking the fish, de-stem, seed and finely chop a dried guindilla, combine with the fritada in a small sauce pan, heat gently and simmer for 10 minutes then remove from heat

NB add the fritada at the same stage of the recipe

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