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Fresh Cod Marinated and Baked

ingredients for 4 people 4 boneless cod loin fillets. 2 shallots. 2 garlic cloves. chopped parsley. 150cc extra virgin olive oil. 1 tablespoon caramel vinegar. salt and freshly ground black pepper. preparation Start by peeling the shallots and garlic cloves. Chop everything together with the parsley, then mix it well with the vinegar, olive oil, salt, and black pepper... Coat the cod fillets thoroughly with this marinade, making sure to cover both sides completely. Pop them in the fridge for at least two hours before cooking... Heat your oven to 190°C, with both top and bottom heat on. Place the cod fillets with their marinade in a baking dish and cook for 12 minutes... Enjoy!

My Family's Galician-Style Octopus





Ingredients

  • 1 large whole octopus
  • 1 onion
  • Potatoes
  • Salt
  • Olive oil
  • Sweet paprika
  • Maldon sea salt flakes
  • Hot paprika (optional)

Preparation

  1. Clean the octopus thoroughly and freeze it for at least 4 days. This step is essential for tenderizing the meat.
  2. Let it thaw in the refrigerator. Once completely thawed, drop it into a pot of boiling water with a whole onion and a bit of salt - not too much. Let it cook until a sharp utensil pokes through easily and the flesh feels tender.
  3. Leave it to cool right there in the cooking water, then transfer everything to the refrigerator to chill.
  4. While the octopus is cooking, give the potatoes a good scrub but leave the skins on. Put them in a pot with cold water to cover, add salt, and let them boil for about half an hour if they're large. Test with a toothpick to make sure they're cooked through. Let them cool in their cooking water.
  5. In a bowl, whisk together 200ml of olive oil, half a teaspoon of salt, 1 level tablespoon of sweet paprika, and just a pinch of hot paprika if you like a little kick.
  6. To assemble the dish, peel the potatoes and slice them into rounds. Cut the octopus into thick slices. Arrange the potato rounds on a serving platter as your base, then lay the octopus pieces on top.
  7. Right before serving, drizzle the paprika oil over everything and scatter those lovely Maldon salt flakes on top.
Time: 45 minutes.
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