Cod sofrito recipe
information
Preparation time: 15 minutes,
Cooking time: 25-30 minutes,
Calories: 217 per portion
ingredients
1 kg (2 1/4 lb) cod fillet, skinned
4 tablespoons olive or corn oil
1 large onion, finely sliced
1 garlic clove, crushed
about 300 ml (1/2 pint) fish stock
3 tablespoons lemon juice
1/2 teaspoon turmeric
1 x 5 cm (2 inch) piece cinnamon stick
Maldon or sea salt
freshly ground white pepper
finely chopped parsley, to garnish
4 tablespoons olive or corn oil
1 large onion, finely sliced
1 garlic clove, crushed
about 300 ml (1/2 pint) fish stock
3 tablespoons lemon juice
1/2 teaspoon turmeric
1 x 5 cm (2 inch) piece cinnamon stick
Maldon or sea salt
freshly ground white pepper
finely chopped parsley, to garnish
method
1. Rinse the cod fillet, then cut evenly into thin slices or cubes.
2. Heat the oil in a large pan, add the onion and cook gently for 10 minutes until softened. Add the garlic and fry gently for another 5 minutes. Add 150 ml (1/4 pint) of the fish stock, the lemon juice and the turmeric. Bring just to the boil.
3. Add the fish, in one layer if possible, burying the cinnamon stick in the middle. Sprinkle with salt and pepper, then simmer gently for 10-15 minutes, adding 2 tablespoons fish stock every 2-3 minutes and turning the fish once if it is in more than one layer.
4. Pile on to a serving dish and sprinkle with plenty of chopped parsley.
When the fish is just cooked, taste the stock add an extra tablespoonful flavoured jelly, or lemon juice if necessary. Cod Sofrito is equally good if left until cold, by which time the liquid will have set
2. Heat the oil in a large pan, add the onion and cook gently for 10 minutes until softened. Add the garlic and fry gently for another 5 minutes. Add 150 ml (1/4 pint) of the fish stock, the lemon juice and the turmeric. Bring just to the boil.
3. Add the fish, in one layer if possible, burying the cinnamon stick in the middle. Sprinkle with salt and pepper, then simmer gently for 10-15 minutes, adding 2 tablespoons fish stock every 2-3 minutes and turning the fish once if it is in more than one layer.
4. Pile on to a serving dish and sprinkle with plenty of chopped parsley.
When the fish is just cooked, taste the stock add an extra tablespoonful flavoured jelly, or lemon juice if necessary. Cod Sofrito is equally good if left until cold, by which time the liquid will have set
serving amount
serves 6
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
