Cod confit with romesco sauce and vegetables

  • Pescados y mariscos
An updated classic

Cod is one of the specialties of Javier Simon. The truth is that you only have to taste it to check how he is capable of turning this daily fish into a delicacy. One must try to believe. The recipe is for four people.





4 cod fillets, 1 red pepper, 1 green pepper, 1 zucchini and 2 carrots.For the Romesco sauce: 1 red pepper, 1 ripe tomato, 1 onion, 1 clove of garlic, 1 tablespoon toasted crushed hazelnut, 1 tablespoon toasted crushed almonds, olive oil, sherry vinegar and salt.


For preperaing the Romesco sauce, grill the vegetables and peel them, then crush them together with the nuts, emulsify with 600 ml. olive oil and 50 ml. vinegar, salt to taste and set aside. Dice the vegetables, blanch in boiling water, cool in ice and reserve. Glaze the cod in a saucepan with olive oil and a a clove of garlic. Heat the oil and introduce the cod, turn of the heat and leave for about ten minutes.To plate up, put a spoonful of Romesco sauce at the bottom of the dish. Place the cod on top, skin side up. Sauté the vegetables with a little oil and place them on top. Garnish with a few sprouts.
Bacalao 3
Bacalao 3