Bacallà a la llauna, spinach & piquillo peppers
People use salted cod in Catalonia, but we use fresh cod and cure it ourselves with sea salt. Don’t use table salt as it has additives and a different flavour.
SERVES 6 PREP 15 mins plus curing COOK 25 mins MORE EFFORT 1.2kg thick cod loin, skin left on 750g coarse sea salt
2-3 tbsp plain flour 250ml light olive oil
4 garlic cloves, finely sliced 2 tsp pimentón (paprika) 50ml sherry vinegar 3 piquillo peppers (from a jar), drained, deseeded, opened and halved
1 tbsp olive oil
3 tbsp pine nuts
500g baby spinach leaves
1 Put the fish in a plastic container, cover with the salt and set aside for 20-30 mins. Rinse with cold water and dry well. Cut into six pieces and dust all over with flour.
2 Heat oven to 180C/160C fan/gas 4. Heat the light olive oil in an ovenproof pan – not too hot – and add the fish. Cook on the hob for 5 mins, turning halfway through, until lightly golden. Remove with a slotted spoon and drain on kitchen paper.
3 Add the garlic and fry gently for 1 min. Add the pimentón and vinegar. Return the fish to the pan and lay the peppers on top. Bake in the oven for 5-6 mins.
4 Meanwhile, heat the olive oil in a pan and fry the raisins and pine nuts until the nuts are starting to turn golden. Add the spinach and sauté until just starting to wilt. Divide between six plates, then top with the fish and pan juices.
GOOD TO KNOW folate • vit c • 2 of 5-a-day
PER SERVING 704 kcals • fat 51g • saturates 6g • carbs 20g • sugars 15g • fibre 3g • protein 40g • salt 1.8g