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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!

Pork Meatballs with Razor Clams and Mixed Mushrooms



ingredients

for 4 people

for the meatballs:

  • 600gr. ground pork.
  • 1 clove garlic.
  • chopped parsley.
  • 50gr. soft bread crumbs.
  • 150cc. milk.
  • 1 whole egg.
  • flour for dusting.
  • salt.
  • ground black pepper (optional).
  • extra virgin olive oil.

you'll also need:

  • 1 package fresh razor clams.
  • 500gr. mixed mushrooms (smaller ones work best).
  • 2 spring garlic.
  • 4 or 5 fresh artichokes.
  • flour for dusting the artichokes.
  • salt.
  • extra virgin olive oil.

for the sauce:

  • 1 and 1/2 onions.
  • 4 cloves garlic.
  • 1 leek.
  • 1 small red pepper.
  • chopped parsley.
  • 1 large ripe tomato.
  • 1 tsp. sugar.
  • 80cc. cognac.
  • 200cc. fish stock.
  • 200cc. meat broth.

preparation

Start by steaming the razor clams open...
Once they've opened up, use a pair of scissors to remove the shells and that little black sac inside. Set the razor clam meat aside.
Place the ground pork in a bowl and mix it well with the chopped garlic and parsley, the bread crumbs softened in the milk, and the egg. Season with salt and pepper, then knead everything together until the meat is well combined and holds together nicely.
Let this rest for 4 to 5 hours in a covered bowl in the refrigerator.
Shape the mixture into meatballs and dust them with flour...
and brown them on all sides in a pot with 100cc. of very hot oil...
Peel the artichokes, cut them into quarters, season with salt, dust with flour, and fry them lightly...
In a deep skillet, fry the cleaned mushrooms and the chopped spring garlic. Season with salt and set aside...
In a deep pot, sauté the onion, garlic, leek, and pepper, all roughly chopped (we'll strain the sauce through a fine-mesh sieve later, so don't worry about the size).
Once the sofrito is nicely caramelized and soft, deglaze with the cognac and let it evaporate. Then add the tomato, cleaned but unpeeled, and cut into chunks.
Continue cooking for another 5 minutes. After that, add both stocks, cover the pot, and simmer gently for 25 minutes over low heat, letting it bubble away slowly.
Once that's done, pass the sauce through a fine-mesh strainer and return it to the pot along with the meatballs. Cover again and cook for 15 minutes over low heat to finish cooking the meat through.
Add the razor clams, artichokes, and mushrooms to the pot and continue cooking for another 10 minutes...
Serve straight from the pot while it's still piping hot...

An excellent dish that brings together land and sea. I hope you enjoy it as much as we do!

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