Cod with honey, raisins and pine nuts
Spain on a Fork · ♥ 740 likes · 16.1K views · 7 min video
Read about fillet in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 60 ml extra virgin olive oil
Heat a large fry pan over medium heat with a quarter cup of olive oil.
Bacalao a la miel
- 2 whole cod fillets
Pat the cod fillets completely dry on paper towels.
Drying and flouring the cod
- sea salt
- freshly cracked black pepper
- all-purpose flour
Season the cod with sea salt and black pepper and coat each fillet evenly in all-purpose flour.
Add the cod to the hot oil, which should not be smoking, and fry 2 minutes per side until lightly golden, without cooking it through.
- 1 whole small onion
- 3 cloves garlic
In the same pan add the finely chopped onion and roughly chopped garlic and mix continuously 3 to 4 minutes until translucent and fragrant.
- 2½ g sweet smoked Spanish paprika
- sea salt
- freshly cracked black pepper
Add the paprika, season with sea salt and black pepper and saute about 1 minute, mixing continuously.
- 240 ml vegetable broth
Add the vegetable broth, mix gently and simmer 5 to 10 minutes until the sauce slightly reduces.
Return the cod to the pan and simmer 3 to 4 minutes until cooked through, flipping the fillets at the halfway point.
- chopped fresh parsley
Remove from the heat, plate a fillet, top with the sauce and sprinkle with chopped parsley.
Plating and tasting