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.

BBC Good Food - - Weekend -

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

120g raisins

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

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