BACALLA A LA CATALANA - CATALAN STYLE COD - TM

When I grew up in Catalonia, salted cod was very cheap. It is very versatile and there are many different traditional recipes, some for eating at especial occasions. I love it, but it needs to be desalted properly. If not, it can be the most inedible dishes you have ever tried! Here in Australia it is hard to get, and I usually use fresh cod fillets. They are equally delicious. This is a very easy recipe that can be cooked in a frying pan if you do not have a Thermomix. Just sauté the ingredients in the pan for the same amount of time or until cooked.

Ingredients

100 g seedless raisins

200 g of olive oil

50 g of pine nuts

50 g of flour

6 loins of desalted or fresh cod (180-200 g each)

120 g onion pieces

5 cloves of garlic

500 g fresh chopped spinach leaves

Preparation

Put the raisins in a bowl, cover with water and set aside.

Heat the oil in a frying pan and brown the pine nuts. Remove and set aside. Lightly flour the cod loins. Fry them in the hot oil and put them away on kitchen paper.

Put the onion and garlic in the bowl and chop them up 3 sec/speed 5. With the spatula, lower the ingredients to the bottom of the bowl.

Add 50 g of the frying cod oil and the strained raisins and fry for 10 min/120°C/speed.

Preheat the oven to 220°C.

Add 250 g of spinach and sauté for 2 min/120°C/speed . 

Add the rest of the spinach. Insert the spatula through the opening and sauté for 2 min/120°C//speed  while moving the spatula from side to side. Pour the contents of the bowl into an earthenware dish, place the cod loins and spread the reserved pine nuts on top.

Insert the spatula through the opening and sauté for 2 min/120°C/speed while moving the spatula from side to side. Pour the contents of the bowl into an earthenware dish, place the cod loins and spread the reserved pine nuts on top.

Bake for 10-15 minutes (220°C). Remove from oven and serve immediately.