Cod in an exquisite version
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- Published on April 1, 2022 at 03:00
SEARA FISHERIES/DIVULGATION/JC
I initially saved the recipe for Easter. But with its non-trivial ingredients and the praiseworthy end result, I reconsidered: it deserves to be prepared in advance for those who wish to serve it on the religious holiday. And it deserves a place of honor on any occasion that requires a delicacy of this caliber. The suggestion came from the Seara Pescados team, and it is not difficult to execute - you just need to have the timing for preparing each item.
I initially saved the recipe for Easter. But with its non-trivial ingredients and the praiseworthy end result, I reconsidered: it deserves to be prepared in advance for those who wish to serve it on the religious holiday. And it deserves a place of honor on any occasion that requires a delicacy of this caliber. The suggestion came from the Seara Pescados team, and it is not difficult to execute - you just need to have the timing for preparing each item.
Ingredients (three servings):
- 600g of desalted and frozen cod loin
- 3 tablespoons of olive oil
- 2 sliced onions
- 500g cherry tomatoes
- 2 cloves of garlic, sliced
- salt and calabrian pepper
- 2 sprigs of thyme
- 1 cup (tea) of olive oil
- 300g snow peas
- 1 tablespoon of olive oil from the confit tomatoes
- 1 pinch of salt
- 6 large slices of rustic bread
- 2 tablespoons of butter
- 1 pinch of salt
- teaspoon of hot paprika
- Defrost cod according to package instructions.
- Boil in water for five minutes, drain and dry with paper towel.
- Heat olive oil in a non-stick frying pan and brown the fillets. Remove to a warm place.
- In the same frying pan, without washing it, heat a little more olive oil and sauté the onion, stirring until golden and caramelized. Set aside with the loins.
- Wash and dry the tomatoes, place on a baking tray and season with salt and pepper. Place sprigs of thyme and garlic slices on top and cover with olive oil.
- Bake for 60 minutes in the oven at 160ºC.
- Wash and dry the peas, using a knife remove the tip (and discard) the main fiber from each one.
- Heat a dash of olive oil in a non-stick frying pan, season the peas with salt and sauté for two minutes, until cooked but still crunchy.
- Spread slices of bread on both sides with a paste made from butter and paprika. Brown in a non-stick frying pan, turn over and set aside.
- Place the cod fillet on a serving dish, cover with caramelized onion and serve with the three side dishes.
Mark Hamburgueria/Disclosure/JC
- Mark Hamburgueria has arrived at Boulevard Laçador, with its artisanal burgers in 14 flavors, including vegetarian and vegan options. The Alegrete (pictured) has Provolone cheese, arugula, confit garlic, bacon, panko crumbs and parsley mayonnaise. Open daily, from 11:30 am to 11 pm. Tel. (51) 3135-6222.
- It was already possible to notice, in some of the many recipes that the columnist receives weekly, the use of Brazil nuts as an ingredient. In fact, it is the same one that we usually call Pará nuts, although it exists throughout the Amazon basin (Bolivia, Peru). If you prefer, you can call it Brazil Nut, as it is known worldwide.
- Figs? I have been able to taste them, still sweet and tasty, in the middle of autumn! They are produced by the Bach Brothers, in Feliz (RS).
/CARLOS PIRES DE MIRANDA/ESPECIAL/JC
Something is happening in the world of ice cream, at least in the Moinhos de Vento circuit: a few weeks ago, Santino, famous in Santa Maria, opened a branch on Hilário Ribeiro Street, in the space - completely redecorated - where Amêndoa used to operate. Half a block away, Bacio di Latte (photo) opened, which until then only operated in the Iguatemi, Praia de Belas and Barra shopping malls, and now it is in the heart of Padre Chagas.
Just on the next block is Di Argento, the oldest of them all, with its tables on the sidewalk; turning the corner on Dinarte Ribeiro, we come across Just Cold Creamary and, just ahead, on the shortcut to Pracinha Maurício Cardoso, the successful Gianluca Zaffari.
Considering that there is Troppo Buono in Moinhos Shopping, we can say that the neighborhood is abundantly supplied with ice cream shops. Of different styles, it is true, but all selling ice cream.
Good for connoisseurs, yes, as long as they maintain the habit during the cold months and generate the consumption necessary for all competitors to keep their doors open.
