Tag: Cod

Recipe Polenta blown and cod – Italian Cuisine

Ingredients

400 g desalted cod
150 g cinnamon flour
2 oranges
a shallot
a head of radicchio
seed oil
dill
extra virgin olive oil
salt

Duration: 1 h 30 min

Level: Middle

Dose: 4 people

For the recipe of puffed polenta and cod, boil 750 g of water with 8 g of salt; add the yellow flour and cook for 50 minutes, stirring occasionally.
Spread the polenta on a sheet of baking paper, cover it with another sheet and stand it with a rolling pin in an even 2-3 mm thick layer. Cook the dough in the microwave at 900 KW of power for a couple of minutes, then cut it into squares and continue cooking in the microwave for another 4-5 minutes. Fry the polenta squares in plenty of seed oil for a few seconds, until they are inflated, then drain on kitchen paper.
For the cod: cut the cod into small slices and blanch on the skin side in a pan greased with a drizzle of extra virgin olive oil for 1 minute; turn them and cook them again for 30-40 seconds. Let them cool and peel them.
For the side dish and the sauce: Clean the radicchio and chop it. Squeeze the oranges. Chop the shallots and fry in a pan with a drizzle of extra virgin olive oil, orange juice and a sprig of dill for 15 minutes. Add 35 g of extra virgin olive oil and blend everything with an immersion blender. Arrange the puffed polenta in the dishes, place the stockfish and radicchio slices on top, season with the orange sauce, garnish with chopped dill and serve.

Recipe Cod, escarole and baby carrots – Italian Cuisine

Ingredients

600 g desalted cod
300 g scarola
30 g pitted black olives
12 carrots with leaves
a clove of garlic
a fresh chili pepper
a fillet of anchovy in salt
shelled pistachios
extra virgin olive oil
salt
pepper

Duration: 45 min

Level: Middle

Dose: 4 people

For the recipe of cod, endive and baby carrots, divide the cod into slices and brown them in a pan with a little oil and a pinch of pepper for a minute on the side of the skin. Then transfer them to a baking tray lined with baking paper, season with a little oil and bake at 160 ° C in ventilated mode for 4-5 minutes.
For the side dish: Peel the endive. Heat 2 tablespoons of oil in a saucepan and add the crushed garlic clove with the peel, the chopped pepper in half, the desalted anchovy fillet and the black olives; after a minute add the endive and a ladle of water, season with salt and cook for 7-8 minutes with the lid, then remove the lid and continue cooking for another 2-3 minutes. Wash the carrots and cut them in half lengthwise, without removing the leaves. Blanch them in abundant salted water for 4 minutes, then drain and brown them on the cutting side in a pan greased with a little oil for about 3 minutes; finally salted. Serve the cod with baby carrots and endive and complete with 2-3 tablespoons of coarsely chopped pistachios and, to taste, with fresh escarole leaves and sorrel.

Recipe Fresh cod with cannellini beans and tomato – Italian Cuisine

Ingredients

6 slices of fresh cod, around 1,300 kg in all
200 g cannellini beans (or canned)
150 g chopped tomato pulp
a leek
flour
parsley
vegetable broth
olive oil
salt
black pepper in grains

Duration: 30 min

Level: Easy

Dose: 6 people

To prepare the fresh cod with cannellini and tomato peel the leek, wash it, slice it icing, fry it in a little hot oil, then add the cannellini beans, the tomato pulp, wet with a ladle of vegetable broth, salt and simmer slowly. gravy. Meanwhile, lightly flour the steaks of cod, then brown them, over high heat, in a drizzle of hot oil; when they are well colored, pour over the tomato sauce, season with salt, season with a generous grinding of pepper and cook without a lid, again for 3 ′, so that the cod is flavored well. Complete the preparation with a bunch of finely chopped parsley leaves and immediately bring to the table hot.