– Catalan Style Cod – Bacalao a la Catalana –
Catalonia, well know for their separate ways, is also known as one of the biggest culinary contributors to the Spanish table. In fact, one of the most popular chefs in the world, Catalan born Ferran Adrià, built one of the most exclusive 3-star Michelin restaurants in the world, ¨El Bulli¨. His restaurant, near the town of Rosas, was the hardest reservation to get in the world, you had to call 1 year in advance to get a table! In Catalonia, it seems that people are born to make great dishes, such as this classic recipe of Catalan style cod, known as ¨Bacalao a la Catalana¨. Anytime a dish states ¨A la Catalana¨, it will usually contain raisins and pinenuts, two ingredients the Catalan´s have always loved. Watch our video below on how to easily make this amazing Catalan style cod, and be prepared to wow yourself as well as your guests. Salud!
Watch the Video Below on How to Make Catalan Style Cod – Bacalao a la Catalana
Catalan Style Cod - Bacalao a la Catalana
Ingredients
- 2 Fillets Fresh Cod
- 5 Cups Fresh Spinach (Cut and Cleaned)
- 1 Tbsp Raw Pinenuts
- 2 Tbsp Raisins
- 1 Minced Shallot
- 2 Tbsp Extra Virgin Spanish Olive Oil
- 2 Cloves of Garlic Minced
- Ground Pepper
- Sea Salt
- Cherry Tomatoes
Instructions
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Pre-heat your oven on the broil/bake option to 210 C (410 F)
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Heat a small sauce pan with a high heat and add 1 cup of water
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Once the water begins to boil, turn off the fire, add 2 tbsp of raisins to the pan and set aside
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Heat a small non-stick pan with a medium heat, once the pan gets hot, add 1 tbsp of pinenuts and dry roast for about 3 minutes, moving the pinenuts frequently, and set aside
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Season two cod fillets with a little extra virgin olive oil, sea salt, and pepper
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Add the two cod fillets to a baking tray and into the oven
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Grab a non-stick frying pan, heat it with a medium heat and add 2 tbsp of exra virgin Spanish olive oil
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Once the oil gets hot, add 2 minced garlics,1 minced shallot and mix
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After about 1 minute, add 5 cups of spinach to the pan, mix with the garlic and shallots and cover the pan with a lid
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2 minutes after adding the lid to the pan, drain the raisins that were on the sauce pan, add them to the pan with the spinach, add the roasted pinenuts, season with sea salt and pepper, mix everything together, place the lid back on the pan, and turn off the fire
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15 minutes after adding the cod to the oven it should be perfectly cooked, take it out of the oven
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Split the spinach mixture onto 2 plates, add 1 fillet of cod on top of the spinach mixture to each plate
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garnish each plate with cherry tomatoes
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Enjoy!
Recipe Notes
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[…] with cobblestone streets has been a fishing hub since the 13th century. Here you can find Bacalao a la Catalana, which is cod prepared in the traditional Catalan style with raisins and pine nuts; pickled tuna […]
30 . May . 2020