Tapas Tricks: Omar Allibhoy’s Cod with Peas and Parsley

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 

Serves 4

Preparation time: 5 minutes

Cooking time: 20 minutes

Ingredients

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

peas, defrosted

1 kg cod fillet, cut

into 4 portions

sea salt and freshly

ground white pepper

Method

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