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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!

Meatballs with Wild Mushrooms and Chestnuts



ingredients

for 4 people
  • 1 onion.
  • 1 leek.
  • 3 garlic cloves.
  • 1 small red bell pepper.
  • 1 large ripe tomato.
  • 80cc cognac.
  • meat stock.
  • 500g wild mushrooms (rovellons).
  • 300g peeled chestnuts (here you'll find how to do it).

for the meatballs:

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

for the picada:

  • 10 toasted almonds and 10 toasted hazelnuts.
  • chopped parsley leaves.

preparation

Put the ground pork in a bowl and mix it with the chopped garlic and parsley, the bread (which you've softened in the milk), and the egg. Season with salt and pepper, then knead everything together well until the meat holds together nicely.
Let it rest for 4 or 5 hours in a covered bowl in the fridge.
Shape the meatballs and dust them with flour...
Brown them on all sides in a pot with 100cc of very hot oil...
Set them aside, and in that same oil, sauté the wild mushrooms — leave them whole if they're small, or cut them up if they're larger. Season with salt and take off the heat...
Keeping that same oil in the pot, sauté the onion, leek, garlic, and bell pepper, all roughly chopped. Don't worry about cutting them too fine — you'll be straining the sauce later anyway.
Once everything is nicely softened and golden, pour in the cognac and let it cook off. Then add the tomato, peeled, seeded, and diced.
After 5 or 6 minutes, add about 250cc of stock...
Cover the pot and let it simmer gently for 30 minutes.
Strain the sauce through a fine-mesh strainer and return it to the pot along with the meatballs and the picada.
If the sauce looks a bit thin, add a touch more stock...
After 5 minutes, add the chestnuts and let everything bubble away very gently for another 15 minutes.
Just before you take it off the heat, stir the mushrooms back into the pot.
Serve piping hot...





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