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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!

Monkfish with Cava and Chestnuts



 

Ingredients

For 4 people
  • 8 monkfish slices.
  • 1 large onion.
  • 3 garlic cloves.
  • 1/2 leek.
  • 1 carrot.
  • 3 tablespoons tomato sofregit (homemade).
  • 1/2 liter fish stock.
  • 250cc cava.
  • 24 chestnuts (more or less).
  • Salt.
  • Freshly ground black pepper.
  • Extra virgin olive oil.

The picada:

  • 20 to 25 toasted almonds.
  • 1 tablespoon chopped parsley.
  • 1 tablespoon cornstarch.
  • 2 tablespoons milk and 3 or 4 of water.

Preparation

Start by getting the chestnuts ready. Make a cut through the shell of each one, then boil them for 7 minutes. While they're still warm (but be careful not to burn your fingers), peel away both skins. Set them aside.
Heat some oil in a deep pan and sauté the onion, garlic, leek, and carrot — all roughly chopped. No need to be too fussy with the size since we'll strain the sauce later through a fine-mesh sieve.
Once the vegetables have softened nicely, pour in the cava and let it bubble away for a minute or two. Then stir in the tomato sofregit with a spatula, followed by the fish stock.
Cover the pan and let this sauce simmer gently for 8 to 10 minutes.
Meanwhile, prepare your picada and keep it handy.
Preheat the oven to 180°C.
Strain the sauce through that fine-mesh sieve into your casserole dish, then stir in the picada, a pinch of pepper, and the chestnuts.
Cover the casserole again and cook for 8 minutes. Then nestle the monkfish pieces into the sauce and slide the whole thing into the oven for another 12 minutes.
Bring it straight to the table while it's still piping hot...





Enjoy!

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