In Omar Allibhoy’s latest book Tapas Revolution, published by Ebury, the talented Spanish chef conjures up this fresh and summery Bacalao en Salsa Verde. Otherwise known as Cod with Peas and Parsley! Try the delicious recipe here…
“If my fishmonger has them, I often buy a handful of clams to add to this dish,’ says Omar. “Simply throw them into the pan just after adding the cod.”
Bacalao en Salsa Verde / Cod with Peas and Parsley
Preparation time: 5 minutes
Cooking time: 20 minutes
100ml olive oil
5 garlic cloves, thinly sliced
1 teaspoon plain flour
50 ml white wine
200 ml fish stock (fresh or from a stock cube)
small bunch flat-leaf
parsley, finely chopped
1 x 142-g tin cooked peas,
drained or 100 g frozen
1 kg cod fillet, cut
into 4 portions
sea salt and freshly
ground white pepper
1 Put the olive oil and garlic in a large frying pan and place over a medium heat (you want to start frying from cold so that the oil becomes infused with the garlic aroma). When the garlic starts to turn golden, add the flour and toast it for a minute or so before adding the white wine, stirring all the time. Add the fish stock, little by little, stirring constantly so you get a smooth sauce.
2 Add the chopped parsley and peas and bring to the boil. Season the cod fillets and then place in the pan, skin-side down, and reduce the heat to low.
3 Cook the fillets for 3 minutes, shaking the pan gently to release the juices from the fish – this will make the sauce even more delicate and flavoursome. Turn the fillets over and cook for a further 4 minutes.
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Emily Peck, Editor
View all posts by Emily Peck, Editor