BACALLA A LA CATALANA - CATALAN STYLE COD

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, roasted

50 g of flour

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

1 onion, chopped finely

5 cloves of garlic, chopped

500g 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.

In the same frying pan, add the onion and garlic and fry for about 10 minutes, stirring often.

Add the strained raisins and fry for another 10 minutes or until the mixture is nicely cooked.

Add the spinach in batches if necessary and cook until wilted.

Add the pine nuts and pour the contents into an earthenware dish, place the cod loins on top.

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

Serves 4

Comments

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