Preparation time: 35 min + desalting time
People 6
Ingredients
1,5 kg cod loins
Flour (XNUMXg)
6 garlic cloves, sliced
2 dl olive oil
1 dl fish broth
1 dl dry white wine
1 tablespoon paprika
500 g cooked dried beans
Chopped parsley
Sal Island
Crafting
Desalt the cod, drain, flour and fry. Transfer to a metal baking dish or pan.
Strain the oil used to fry the cod, put it in another pan and fry the sliced garlic in it; then add the paprika and moisten with the fish stock and wine, reduce a little and add to the cod dish.
Place the boiled beans around it and sprinkle the parsley on top.
Place in the oven at 180º and cook for about 10 minutes. It should be practically free of broth.
Note: Traditionally, cod loins were desalted for 24 to 36 hours, submerged in water, changing the water every 8 hours. Nowadays, desalted cod loins of excellent quality are available.
See all recipes with origin: Catalonia
