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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!

Macaroni with Baby Squid and Monkfish




This is proper celebration food — seafood macaroni that'll make everyone happy!

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Price: €3.50 per person
Prep time: 60 minutes


Ingredients

for 6 people
  • 500g large ridged macaroni.
  • 1 monkfish tail, about 500g.
  • 750g baby squid.
  • 400ml heavy cream.
  • 100g grated cheese.
  • 400g onions.
  • 2 garlic cloves.
  • 1kg ripe tomatoes.
  • salt.
  • plenty of black pepper.
  • extra virgin olive oil.


Preparation

Rinse and clean the baby squid, then cut each one into three pieces. Split the monkfish tail lengthwise and remove the bone — you'll have two fillets. Cut them into cubes.
Fry the squid in hot oil for 15 minutes, then add the monkfish and cook another 8 minutes. Season with salt and pepper, and set aside.
In the same oil — add a bit more if you need to — fry the garlic and onion, both chopped very fine. Once the onion is soft and starting to color, add the peeled, grated or crushed tomatoes. Let this sofrito cook for 20 to 25 minutes over medium heat. Add the reserved seafood back in and stir everything together so the flavors mingle.
Boil the pasta, drain and cool it, then mix it into the sofrito. Pour in the cream.
Transfer everything to a baking dish and sprinkle the grated cheese over the top.
Gratinate in the oven until golden and bubbling.

Serve this straight from the oven while it's still sizzling.


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