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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!

Mussels in Escabeche



ingredients

  • 1kg of mussels.
  • two cloves of garlic.
  • three shallots.
  • one red bell pepper.
  • 1 small green pepper.
  • a tablespoon of sweet paprika.
  • a pinch of hot paprika.
  • 100ml of Port wine.
  • 80ml of white wine vinegar.
  • two salad tomatoes.
  • chopped parsley.
  • the liquid from opening the mussels.
  • a tablespoon of cornstarch dissolved in 1/2 glass of water.
  • salt.
  • extra virgin olive oil.

preparation

Steam open the mussels, then strain the juice they've released through a cloth strainer and set it aside.
Once the mussels have cooled down, remove both shells from each one.
Chop the shallots and peppers into very small pieces...
Peel the garlic cloves, slice them thin, and let them turn golden in a deep pan with a drizzle of oil...
When the garlic has a nice color, toss in both paprikas – the hot and the sweet – along with the chopped shallots and peppers, and keep sautéing for just a minute.
Pour in the vinegar and Port wine, and let it reduce a bit so the alcohol cooks off.
Dissolve the cornstarch in the half glass of water, mix it with the mussel liquid, and add everything to the pan along with the mussels. Let it all simmer gently for 5 minutes over low heat, stir in the chopped parsley, then take it off the heat.
When it's completely cooled down, add the two tomatoes – peeled, seeded, and diced.
That's it! You can serve it at room temperature or chilled – either way is delicious.


Hope you enjoy this one!
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