AuthortapasonlineCod loin with romesco sauce - traditionally this dish is made with salt cod, which is bought dried and soaked. Fresh cod can be used, but bacalao does have a distinctive flavour and texture.
Soak the salt cod for 48 hours in the'fridge, changing the water at least 6 times.
We have a recipe for romesco sauce - just type "romesco" into the search bar.
When the cod is ready, pat dry on kitchen paper and then cut into two portions. Fry in hot oil for two to three minutes each side, or alternatively, place on a baking tray in a hot oven for six or seven minutes.
Meanwhile, heat the romesco sauce very gently and toast the pine nuts very lightly.
Place half the romesco sauce on a plate and sit a piece of cod loin on top. Garnish with the pine nuts and parsley and serve.
Ingredients
Directions
Soak the salt cod for 48 hours in the'fridge, changing the water at least 6 times.
We have a recipe for romesco sauce - just type "romesco" into the search bar.
When the cod is ready, pat dry on kitchen paper and then cut into two portions. Fry in hot oil for two to three minutes each side, or alternatively, place on a baking tray in a hot oven for six or seven minutes.
Meanwhile, heat the romesco sauce very gently and toast the pine nuts very lightly.
Place half the romesco sauce on a plate and sit a piece of cod loin on top. Garnish with the pine nuts and parsley and serve.
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