Seafood and Fish Recipes, by Carlos Mirasierras

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1

Codfish Galician style

Code01

Ingredients for 4 people:
1,200 kg. Codfish loins.
1,500 kg. Potatoes.
600 g Cauliflower.
100 g. Onions.
1 garlic bulb.
150 g. Quality paprika.
1 cup oil.
Preparation:
Keep the codfish loins soaked in water for 2 days, although changing the water every 8
hours.
Put the potatoes, cut into thick slices, the onion and the cauliflower in a pot with water
on the gas ring until the water starts boiling, then add the codfish loins and simmer it all
until the potatoes are cooked.
To make the sauce, first brown the garlic with some olive oil in a saucepan. Then
remove the saucepan from the heat, add some paprika and a ladle of codfish cooking
water cod. Pour this sauce on the preparation before serving it.
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2

Codfish La Mancha Style

Code02

Ingredients for 6 people:
750 g desalted codfish .
300 g. tomatoes.
4 red peppers
1 large onion, grated
2 garlic cloves
1 sprig parsley.
200 g potatoes
1 tablespoon paprika.
saffron threads, (roasted on a saucepan with no oil)
some crumb of tender white bread.
¼ liter oil.
4 poached eggs.
salt
Preparation:
Remove bones and shred the codfish meat with your fingers.
Finely cut the onion, garlic and parsley.
Peel the tomatoes and cut them into pieces.
Clean the peppers with water, remove the seeds and cut into strips.
Parboil the potatoes with some salt, let them cool slightly and peel.
Heat some oil in a saucepan, and, when hot, add the chopped preparation, as well as
the saffron previously roasted on the hot plate or in a saucepan with no oil.
3

When the preparations start to take on a brown color, add the codfish loins, the .
tomatoes and peppers. Sauté it all for 5 minutes, add the potatoes, a cup of hot water,
and season with salt and pepper.
Continue sautéing, and when the stew is almost ready, add the bread crumbs and stir a
little so the sauce thickens. Then pour the composition on a clay pot and stir in the
poached eggs.
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Biscayan style Codfish Code03

Ingredients:
2 kg. desalted cod
4 cloves garlic, sliced.
4 dl. olive oil.
For the Biscayan sauce:
100 g. ham fat
1 simple biscuit (unsweetened, if possible, to be used as a thickener)
1 ½ kg. of onions.
12 chorizo peppers. (The chorizo pepper is a variety of red pepper (a variant of the
species Capsicum annuum, from South America), which is usually air-dried and
hanging from strings so it can have a better preservation). Once the pulp has been
hydrated it is used in many preparations) commercialized packaged in glass jars.
1 dl. ketchup.
4

2 dl. olive oil.
1 pinch cayenne pepper.
Flour, parsley and salt.
Preparation:
Cut the codfish into equal loins. Dry it thoroughly, remove the skin and bones and
batter in the flour.
Start frying the garlic in some oil. Add the codfish when the garlic has taken a brown
color. Fry the loins slowly, and reserve.
For the sauce, soak the chorizo peppers in cold water. Then, bring this water to a boil
for some mins to soak then again in cold water, and repeat the process once more, so
the peppers can be opened with a knife to remove the seeds and collect the pulp. Chop
the onions, ham fat and garlic, and slowly sauté them in olive oil for ten min; then add
the biscuit (crashed) and the parsley. Let it all cook for some 15 mins until all has taken
a brown color. Add the pulp of the chorizo peppers, let simmer for about 5 minutes.
Then, pass it all through a sieve, add the tomato sauce, salt (if needed ) and cayenne
pepper, and finally bring to a boil.
Place the codfish loins in a clay saucepan with the skin side up. Cover with the Bilbao
sauce, add a few tablespoons of the oil used to fry the codfish, and simmer it all for
about 8 mins, while stirring in a circular motion.
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Ajoarriero style Codfish

Code04

Ingredients:
5

250 g desalted cod loin
2 cloves garlic, sliced
2 tablespoons extra virgin olive oil
1 teaspoon paprika
20 g flour and butter for the roux
150 ml fish broth
50 g roasted peppers
Ingredients for the garnish:
1 baked potato
1 hardboiled egg
Preparation:
First, prepare a roux in a saucepan by melting the butter in a saucepan with some oil
and adding the flour to get a red-brownish paste (the roux), which will be reserved for a
later use.
Then fry the garlic in some oil. Add some paprika when the garlic is brown, and then
the fish broth and the codfish loins, with the skin side down. Let it cook for 10 minutes,
and then pour in the roux so it thickens
Add in the roasted peppers over the preparation and cook over low heat for 5 minutes.
Serve the codfish accompanied by baked potato and the hardboiled egg.
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Ranero Club Codfish

Code05

Ingredients:

6

800 g of desalted and boneless codfish
3 dl olive oil
3 garlic cloves, cut into thin slices
1 tablespoon chopped parsley
50 g green pepper
50 g red pepper
100 g grated onion
Preprocessing:
Peel the garlic and cut it lengthwise into thin slices. Remove the green inner stem of it
to avoid it has a piquant taste, and reserve.
Peel the onion and cut into very fine brunoise. Wash and clean the peppers and cut
them in the same way.
Preparation:
Poach the onion and peppers in some olive oil, and reserve.
Heat some olive oil, brown the garlic, and remove. Then, add in the codfish and lower
the heat to a minimum. Start moving the pan in a circular motion to thicken the sauce.
To ensure the pil-pil sauce, remove the codfish loins and resume thickening process
with a whisk.
Before serving, flavor the sauce with some fresh herbs: parsley, chervil, chives, etc.,
and present the codfish loins with some pilpil sauce and the poached veggies on them.
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Codfish with Tomato Sauce Code06

7

Ingredients:
4 desalted codfish loins.
Some flour
Some olive oil
1 onion, grated
3 ripe tomatoes, grated
A pinch of black pepper
salt
Preparation:
Dredge the codfish loins in flour and fry in plenty of oil, but don't overcook them, and
reserve. Prepare a sauce with some of the oil used to fry the codfish by first frying the
onion to a translucent color; next, add the tomato finely chopped, some salt and a
pinch of black pepper.
Five minutes before the sauce is ready, add in the codfish loins to let them be cooked
on a low heat
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Codfish Pilpil style (another recipe) Code07

Ingredients for 4 people:
4 fillets desalted codfish
5 cloves garlic
1/2 chili
300 ml olive oil
8

Preparation:
Pour the oil in a low and wide casserole. Peel the garlic cloves and fry them brown and
reserve. Seed the chili, cut it into 4 pieces, sauté it briefly and set aside.
Fry the codfish fillets in the same oil for 4 mins each side (first the skin side up), and
reserve in a plate. Also reserve, in a bowl, the serum released by codfish.
Next, pour the oil into another bowl and wait until it loses heat. Then, pour some of this
oil into a casserole on a low heat so it warms up again. When the oil is a bit warm, add
in some of the serum and stir, softly, the mixture with a whisk. Add some more of the oil
reserved and the rest of serum, while stirring it all in the same soft way and the same
amount of heat. Then, add the rest of the oil, continue stirring to get a thickened sauce
(pilpil sauce). Finally, mix in the codfish fillets, so they gain heat again, and top with
garlic slices, parsley and the chili.
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Codfish with Peppers Code08

Ingredients:
Two desalted codfish fillets.
One green pepper.
Oil.
Cayenne.
Garlic.
Onion.
salt.
9

Preparation:
Poach the pepper, onion and garlic in a saucepan, and reserve. Then, add the codfish
fillets to the same pan, add a pinch of cayenne and leave on a medium heat until the
fillets are cooked.
Then serve the codfish on bread slices topped with the garlic, peppers and onion
previously poached.
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Codfish in Txakolí Code09

Ingredients for 2 people:
Two codfish loins
2 spring onions (finely grated)
1 garlic clove
1/2 green pepper (finely chopped)
1 cup txakolí
olive oil
salt
Preparation:
Poach the onions, peppers and garlic in a pan with some oil and season. After, at least
10

15 mins of cooking add the txakolí and resume cooking for another 5 minutes. In the
meantime, dredge the codfish loins in flour and fry them to a slight brown color in
another pan. Next, add in the loins to the veggies previously poached, allow some
cooking time, adjust the seasoning, and serve.
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Battered Codfish

Code10

Ingredients (for 4 people):
700 g desalted, skinned and deboned codfish
200 ml beer
200 ml water
250 grams flour
3 cloves garlic
1 teaspoon oregano
1 teaspoon chopped parsley
2 tablespoons oil
3 tablespoons vinegar
Preparation:
Crush the oregano, parsley and garlic in mortar.
Add in the vinegar and water when the ingredients are mashed.
Put this mixture over the cod and let rest for one hour.
Then drain the parsley and garlic mixture.
Mix the flour, oil, beer, and a pinch of salt to an homogenous mixture.
11

Batter each piece of codfish with this mixture .Fry in plenty of hot oil and remove from
the oil when they are golden brown.
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Esqueixada (shredded codfish flavored with garlic, oil, onion, etc.)
Code11

Ingredients for 4 people:
400 g desalted codfish loins
1 medium onion
2 red peppers (Optional)
4 tomatoes for salad
40 cl vinegar
150 cl olive oil
20 black olives
4 garlic cloves, minced
salt
Preparation:
Cut the onion cut into thin strips and soak it for three hours in water salt and some
vinegar until it loses part of its piquant taste.
12

Roast the peppers in an oven until cooked. Allow them to cool down before peeling and
seeding them, and then cut them into strips. (also, canned red pepper can also be used
for this recipe).
Cut the tomato into thin wedges. Place all the ingredients (onions, tomatoes and
peppers) in a bowl; add some salt, and mix in the codfish -well drained- the vinegar, oil,
black olives and the garlic. The preparation can be stored in the fridge for a few hours
so the codfish can take all the flavors of the rest of ingredients. It can be served cold or
at room temperature.
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Cod with Honey and Béchamel

Code12

Ingredients for 4 people:
4 codfish loins, desalted and deboned (400 g)
4 red onions, cut into strips (or those especially used in salads)
2 cloves of garlic (cut into slices)
1 tablespoon honey
White wheat flour
Milk (1 cup)
nutmeg
Extra virgin olive oil
Preparation:
To prepare the béchamel, pour a generous drizzle of olive oil in a saucepan (you can
also use a mixture of oil and butter). When hot, add in a tablespoon of flour, and let it
take on a slight brown color. Then add the milk (better if it's warm) and stir until it
thickens. Now it's time to sprinkle a little nutmeg and salt.
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Next, spread the caramelized onion on a heat-resistant tray. Lay the codfish loins on
the onion, and top the loins with slices of the previously fried garlic. Finally, pour some
béchamel sauce on top of the preparation, and brown under a grill.
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Squid with green Peas Code13

Ingredients:
400 g squid cut into rings.
200 g green peas.
200 g ripe tomatoes.
1 onion.
1 garlic clove
1 sprig parsley.
1 pinch ground white pepper.
Oil, and salt
Preparation:
Chop the onion, garlic and parsley and fry them in some oil in a pressure cooker.
Clean the rings, add them into the cooker fry for 5 minutes, Peel and grate the
tomatoes and add them to the cooker along with the green peas, and also add in a
glass of water, season. Lock the pressure cooker and cook for about 8 minutes. Serve
immediately.
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14

Stewed Squid with Potatoes

Code14

Ingredients:
1/2 kg squid
3 medium potatoes
1 large ripe tomato
1/2 red bell pepper
1 onion
1 sprig of parsley
250 ml white wine Albariño
500 ml water
1 tablespoon tomato paste fried
1 teaspoon sweet paprika
2 bay leaves
Olive oil
Salt
Preparation:
First, clean the squid well, and then cut it into rings.
Chop the pepper and onion into very small dice, and reserve..
Chop the parsley leaves.
Peel and cut potatoes into irregular chunks locks, as it allows the release of starch.
Grate a tomato and reserve in a bowl.
Poach the onion, pepper and bay leaf in a pan with a drizzle of olive oil over low heat
for 15 minutes and season.
Add in the white wine and let it reduce for 2 minutes, add the teaspoon of paprika and a
tablespoon of tomato paste, and cook for 1 minute.
Add in the grated tomato and let it reduce for 5 minutes.
15

Mix in the potato wedges. Stir well and cover with water.
Boil for 10-15 minutes, add the squid and some salt to taste and cook for 10 more
minutes.
Add the chopped parsley and stir.
Serve the stew when the potatoes are cooked to the desired.
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Squid cooked in its own Ink

Code15

Ingredients for 4 people:
16 squids
2 slices bread
1 hardboiled egg
3 onions
2 garlic cloves
2-3 slices ham
1 cup tomato sauce
1-2 sachets squid ink
1 glass of white wine or txakolí
30 g rice
water
extra virgin olive oil
salt
parsley (for garnish)
Preparation:
Clean the calamari and reserve the tentacles , fins and, etc.

16

For the filling: chop the ham and sauté it in a pan with a little oil . Chop and add the
tentacles and fins, and continue sautéing it all. Chop the hardboiled egg and add to
the filling stuff. Stir in the rice, and fry it briefly . Drain the oil from the filling and reserve.
For the sauce: chop the onions and garlic, and fry them in a pan with a little oil, and
season to taste . Add the tomato sauce, the slices of bread soaked and the ink. Pour a
little water and cook over low heat for 15 minutes. Process the sauce and pour it into
another saucepan (if it is too thick, it can be thin out with a little water).
Season the squid tubes and fill them with the abovementioned filling preparation. Add
them into the sauce, put a lid on and cook for 20-22 minutes over low heat. Serve the
squid topped with the cooking sauce and sprinkled with some finely chopped parsley.
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Stewed Squid Code16

Ingredients:
500 g squid cut into rings
1 onion.
200 g green peas.
1 tomato.
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1 small glass white wine.
1 cup fish stock.
Parsley, salt and pepper
Preparation:
Chop the onion and sauté it in a pan with a little oil until it softens; next, add in the broth
and let it cook for 5 minutes.
Then, add the squid, peas, white wine and the tomato cut into small cubes. Season to
taste, and add the parsley finely chopped.
Cook over low heat until the squid meat is tender. It can be served with white rice and a
few slices of fried bread.
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Stuffed Squid

Code17

Ingredients:
12 medium Squid
2 medium onions finely chopped
50 g finely chopped ham
4 mushrooms, sliced
2 garlic cloves, cut very finely
2 hardboiled eggs
A large tomato
18

A medium red bell pepper chopped very often
breadcrumbs
8 tablespoons olive oil
parsley
salt
Ingredients for the sauce:
A large onion
A glass of white wine
One teaspoon paprika
6 tablespoons oil
Half cup fish stock or water.
Some black pepper
Preparation:
First clean the squid; pulled off the fins and tentacles and chop them into small pieces.
Wash the squid tubes under running water, and reserve.
Fry the onions, garlic, red pepper and mushrooms in a pan with the eight tablespoons
of oil. Add in the diced tomato and ham, stir a bit and mix in the chopped tentacles and
fins. Cook for ten minutes or until most of the liquid is consumed, then add the parsley,
the hardboiled eggs, and two or three tablespoons of bread crumbs to make the sauce
thicker.
Season to taste, bearing in mind the salty taste of the ham.
Let the filling cool down and start filling the squid tubes, but only filling each tube only
halfway, because they shrink and may burst if they're too full. It's advisable to close
them with a toothpick
If any stuffing is left over added in to the sauce.
Fry the onion (grated) in a large saucepan with six tablespoons of oil and on a low
heat; add in the teaspoon of paprika, a little pepper, a glass of white wine and the fish
stock when the onion is cooked (10 mins) .
Mix in the calamari when the preparation is boiling, although checking that the stuffing
doesn't come out.
Let them cook for half an hour, making sure they do not stick to the bottom. After that
time see if the sauce is thick, otherwise add a little bit of bread crumbs, and let it boil
for two or three minutes. It can be served accompanied by white rice.
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19

Baby Squid Pie

Code18

Ingredients for 4 people:
1 ½ kg baby squid.
6 onions.
4 green or red peppers (diced)
Saffron powder.
750 g flour
40 g yeast.
2 eggs.
Some olive oil .
250 ml water.
salt
Preparation:
Mix the yeast and salt with the water warm in a bowl to make the dough. Then add the
flour, eggs, and mix it all well to add the flour and a dash oil. Cover the preparation with
a cloth and let it sit for about 15 minutes so it can rise.
Fry the onions (finely chopped), and the peppers in skillet with some oil until all and
chopped onion and let peppers take on a golden brown color. Next, add in the baby
squid, the saffron and the salt are added. Roll out the dough with a roller (divide the
dough into two equal portions to obtain two thin layers of dough) then smear some oil
used to fry the veggies on the baking tray, and place a thin layer of dough on it. Then
20

check the stuffing is equally spread evenly, and cover with another lay of dough.
It is then placed in a preheated oven (at a high temperature) until takes on a golden
color. It is advisable to prick the pie with a fork so it doesn't inflate and the stuffing is
better baked. (You can also make a hole in the center).
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Octopus stewed with Tomato and Onion

Code19

ingredients:

1 kg of baby octopus; 20 cl olive oil; 3 onions, cut into strips; 400 g peeled diced
tomato; 2 garlic cloves, chopped; some parsley, chopped; 1/2 cup dry white wine; salt
and black pepper; a sprig of thyme
Preparation:
Let the baby octopus thaw in the fridge, in a sieve so the juices are collected in a bowl.
Then drain the octopus, and dry them with kitchen paper, and then season to taste.
Next sauté them in a pan with a little oil. Pour in the white wine and let them cook with
a lid on until they're tender. On the other hand, fry the onion strips with some oil. When
almost fried, add the garlic and the tomato, chopped parsley and thyme sprig. Mix in
the baby octopus and simmer it all for a few mins. Adjust the seasoning and serve hot.
21

_____________________________________________________________________

Codfish Fritters

Code20

Ingredients: 150 desalted cod, skinned and deboned; 1-2 garlic cloves; 1 spring
onion, very finely grated; a good bunch of parsley; 1 ;egg; pinch salt and saffron or
yellow dye; 100 cc. water; ¼ teaspoon bicarbonate (or baking powder), 110 g flour; and
plenty of oil for frying.
Preparation:
Mix the cod, shredded, the egg, flour, water, baking soda and a pinch of salt and
yellow dye (or the saffron) in a large bowl. Stir well, add the onion, parsley and garlic
finely chopped. Stir with a fork to get a smooth, thick dough, a sort of thick porridge.
Fry teaspoon of dough into hot oil until golden brown. Drain on paper towels and serve
at once, piping hot.
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22

Octopus Sochantre style

Code21

Ingredients for 4 people:
1 1/2 kgf baby octopus, defrosted
2 onions
2 peppers
3 tomatoes, grated
2 tablespoons of parsley
4 cloves of garlic, crushed
pepper
salt
Preparation:
Wash the octopus, then cook it till tender, and cut into pieces. .
Fry the onion and the peppers (both finely chopped). When browned, add in the and
parsley and garlic cloves. Then, season to taste.
Add the octopus and let it cook for 12 or 15 mins, stirring constantly to prevent it sticks
to the bottom of the pan. Serve it hot in a clay pot.

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23

Cuttlefish with Peas

Code22

Ingredients for 4 people:
1 kg cuttlefish, skinless.
300 g peas.
300 g ripe tomatoes.
1 onion.
2 cloves of garlic.
1 sprig of parsley.
1 pinch of white pepper.
Oil and salt.
Preparation:
Chop the onion, garlic and parsley, and fry it all in a clay casserole with a little oil.
Clean the cuttlefish; cut into large dice and add it into the casserole. Sauté it all for
about 10 minutes.
Peel and grate the tomatoes and add into the pan along with the peas.
Add in one cup of water, season with salt and pepper and cook for 30 minutes.
It can be served in the same dish.
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24

Dover Sole Viennese Style

Code23

Ingredients:
8 fillets Dover Sole
breadcrumbs
oil
1 handful of parsley
salt
pepper
1 lemon
2 eggs
Preparation:
Clean the sole fillets under running water and dry them. Beat eggs in a bowl and
season with salt and pepper. Dip the fillets in beaten egg, then dredge them in bread
crumbs and fry in hot oil.
Turn the fillets over when brown, and remove from the pan with a slotted spoon and
place on absorbent paper to drain the oil well. Chop the parsley and finely grate the
rind of a lemon. Now mix these ingredients and garnish each sole with a little dab of
this mixture (optional)
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25

Sole Rolls with Saffron

Code24

Ingredients for 4 people (4 rolls per person):
800 g sole fillets (reserve bones and head)
1 red onion, chopped
1 leek (white part), finely chopped
30 grams. butter (and a little more for greasing the pan)
150 ml. white wine or sherry
1 sprig thyme
1 bay leaf
6 sprigs parsley
1 shallot, minced
1 tsp saffron
250 ml. cooking cream
The juice of one lemon
Preparation:
Sauté the leeks in a saucepan with 15 g butter. When translucent, add the bones and
the heads of the sole fish, plus the wine, 300 ml. water, thyme, bay leaf and the parsley
sprigs. Simmer for 20 minutes over low heat. Strain and reserve this broth.
Roll the fillets of sole and fasten with a toothpick. Arrange them on a baking dish,
previously smeared with butter; spread the shallot, saffron on the baking dish and pour
on some of the reserved broth. Cover the pan with a foil and bake at 180 degrees (in a
preheated oven) for 15 minutes.
Meanwhile, cook the remaining broth until reduced to half.
Remove the fish from the oven, and pour the liquid from the tray in the saucepan with
the reduced broth, and add the cream. Return the fish to the oven ( turned off ) to keep
it warm. Cook the broth over low heat until reduced by half. Add the lemon juice and
26

season to taste. Mix in 15 g of butter .
Serve with the foamy sauce on the hot sole rolls sole. Garnish with saffron .
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Hake Tail cooked with Cheese and Cream

Code25

Ingredients:
One hake fish (800 gr.)
24 prawns
4 potatoes
1 glass white wine
Refined corn flour
water
Olive oil
salt
Black pepper
parsley
Preparation:
Cut the tail hake open with a knife (without reaching the end) to remove the backbone.
Peel the prawns. Prepare a fish stock in a saucepan with water, the spine of the hake,
27

the shells and heads of the prawns and the bunch of parsley. Season and cook for
about 15 minutes. Peel the potatoes, cut them into slices a little thick and fry them in
some oil, but not fully cooked. Arrange them on a baking tray.
Pour in the fish broth on the potatoes and bake at 200ºC-392ºF. for 10-15 minutes.
Next, salt and pepper the hake tail, stuff it with prawns. Close both parts of the hake tail
and tie them with kitchen twine. Pour a little oil used to fry the potatoes on the fish and
place it on the baked potatoes; then pour the white wine on all the preparation and
bake at 200ºC-392ºF for 20-25 minutes. Remove the twine and cut the stuffed tail into
4 slices. Pour the juices from the oven plate into a pan, add a little fish stock and let it
reduce over high heat. Thicken the sauce with a little refined corn flour previously
diluted in a little cold water and some chopped parsley. Serve the fish on a bed made
with the baked potatoes and top with the sauce.
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Baked Hake with Potatoes

Code26

Ingredients:
2 potatoes
3 hake fillets
1 onion
4 tomatoes
3 tablespoons olive oil
4 tomatoes
salt and pepper (to taste}

28

Preparation:
Peel the potatoes and cut into thin slices. Then, deep frying them for a couple of
minutes. Drain well and arrange them on a baking dish. Season with salt and pepper.
Peel tomatoes, cut them into slices and place them on top of the potatoes. Add a little
salt. Season the fish on both sides and then put over potatoes and tomatoes. Sprinkle
some oil and a little on the tomatoes and potatoes, and baked for 15 minutes at 180ºC356ºF.
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Hake with Mushrooms and yellow Pepper Purée

Code27

Ingredients for 4 people:
4 hake fillets (200 g each)
400 gr. mushrooms (sliced; canned ones are OK)
3 yellow bell peppers, sliced
1 onion
2 cloves garlic
flour
water
Olive oil
salt
Black pepper
A bunch of basil
Parsley (for garnish)
Preparation:
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Chop the onion and brown it in with a little oil. When the onion is soft, add in the bell
peppers and let it all simmer for some mins. Add a tablespoon of flour, stir all the
ingredients and add a cup of water, season and let it cook a little more. Then, process
all the ingredients, sieve, and reserve.
Peel and slice the garlic cloves, and brown them in a shallow pan. Add then the
mushrooms, season and also added a pinch of chopped parsley. Let it cook for about
15-20 minutes.
Salt and pepper the hake loins. Pour a few drops of oil in a suitable baking dish, place
the loins and sprinkle a little more oil . Bake at 200-220°C-392ºF/428ºF. for 8-10
minutes.
To make the basil oil, put some chopped basil leaves in a blender cup, add a drizzle of
olive oil and process it. Strain and reserve.
Cover the bottom of a dish with mashed peppers, placed over them the hake fillets and
garnish with the basil oil and a sprig of parsley.
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Baked Sea Bass with Tomato Vinaigrette

Code28

Ingredients for 2 people:
For 2 people:
1 bass, 1 kg, (cut into skinned and deboned fillets)
1 tomato
1 beet
2 eggs
30 g butter
balsamic vinegar
extra virgin olive oil
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salt
chopped parsley
4 leaves of basil
Preparation:
Place the bass fillets on a baking dish, previously smeared with butter. Season, and
add a few small pieces of butter on top of each fillet and sprinkle with a little oil. Bake
the fillets in steam at 60ºC- 140ºF for about 10 minutes
For the tomato vinaigrette: peel and chop the tomatoes and put them in a bowl.
Season with a pinch of salt, a dash of balsamic vinegar and some finely chopped basil
leaves . Mix well and let it marinate. Sprinkle with a little oil at the last moment.
For the beet chips: cut the beet into thin slices using a mandolin and fry on both sides
in a pan with no hot oil (don't overcook it as it turns bitter). Drain them on absorbent
paper towels.
For the tortilla:, crack an egg into a bowl, season and beat well. Next, slowly cook this
beaten egg in a little oil until it sets, and over low heat. Repeat the process to make
another tortilla.
Serve each tortilla topped with a loin of bass. Sprinkle with tomato vinaigrette and add
a crunch touch using the beet chips. Sprinkle with chopped parsley.
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Baked Monkfish with cooked Leeks

Code29

Ingredients for 4people:
1 kg monkfish, cut into thick fillets
12 leeks, fine
31

2 hardboiled eggs
5 cloves of garlic
water
extra virgin olive oil
vinegar
salt
spicy chili
pepper
parsley, finely chopped
Preparation:
Clean the leeks by removing their fibrous parts and the first layer. Cook them (whole)
for 12-14 minutes with water and a pinch of salt. Drain, and reserve in a bowl for a later
use, but sprinkle some oil on them. Peel the hardboiled eggs and finely chop them and
reserve.
Smear a baking dish with a little oil. Salt and pepper the fillets, and bake them at
220ºC-428ºF for 20 minutes (in a preheated oven). Sprinkle some vinegar once they're
out of the oven.
Cut the chili and garlic cloves into slices. Brown both ingredients in a pan with a drizzle
of olive oil, and add, at the last minute, the parsley. When serving the monkfish fillets
on a dish, pour on them the juices (use a whisk to better mix all the juices) resulting
from the oven plate, and garnish them with the leeks, topped with the chopped
hardboiled egg, and with a sprig of parsley.
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Baked Bream

Code30

Ingredients for 4 people:

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1 bream of about 1.2 kg
6 cloves of garlic
Half chili
vinegar
Some extra virgin olive oil
Salt
chopped parsley
Preparation:
First, preheat the oven. Thoroughly clean the bream, season it place in a large baking
dish. Sprinkle on it some oil and at 180ºC-356ºF for 15-20 minutes.
Remove from the oven and sprinkle a little vinegar on it..
Peel the garlic cloves, cut into slices and brown them in a pan with a little oil, taking
care not to burn them. Chop the chili and mix it in. Add a little chopped parsley, and
sprinkle the roasted sea bream with the oil used to fry the garlic and chili. Don't waste
too much time to serve it.
Council:
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Bream baked with Potatoes and Tomatoes

Code31

Ingredients for 4people:
2 bream
2 potatoes (medium)
2 tomatoes (ripe)
2 cloves of garlic
1 zucchini
extra virgin olive oil
salt
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pepper
basil leaves
parsley
Preparation:
Smear the baking tray with some of oil. Cut the zucchini into long slices and then in
half. Make 4 single beds with it, season them and sprinkle some oil on them.
Clean the fish, cut out four loins, season, and sprinkle some oil on them before they are
placed (skin side up) on the zucchini beds. Bake them at 200°C-356ºF for 8-10
minutes.
Wash the potatoes, cover with plastic wrap and place them in the microwave. Cook on
full power (4 minutes per potato). Peel them when they're cool, and cut each potato
into large dice.
Peel and finely chop the garlic and fry a pan with oil. Peel the tomatoes, cut into dice,
drain and add them to the pan. Sauté over high heat and stir in both the chopped basil
and the potato dice. Salt and pepper and continue sautéing.
Place bream on the zucchini beds accompanied by the tomatoes and potato dice.
Garnish with a parsley leaf and serve.
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Trout stuffed with roasted Vegetables

Code32

Ingredients for 4 people:
4 trout
1 red pepper
1 onion
1 eggplant
10 garlic cloves
2 tablespoons breadcrumbs
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Some olive oil
250 ml. balsamic vinegar
2 tablespoons sugar
salt
pepper
parsley
Preparation:
Place the pepper, onion, eggplant and 8 garlic cloves on a baking tray. Drizzle some oil
all over the veggies, season and bake at 180ºC-356ºF for 35-40 minutes (in preheated
oven). Set aside the garlic cloves and reserve the rest. Peel and chop the rest of
vegetables into strips, and reserve.
Remove the central and lateral bones of each trout and cut open like a book. Smear a
little oil on a baking sheet and arrange the trout on it. Salt and pepper and top with the
roasted vegetables .
Peel and chop the remaining garlic cloves and mix with breadcrumbs and 1 tablespoon
of chopped parsley. Sprinkle the fish with this preparation and some olive oil and bake
at 200°C-356ºF for 8 minutes (in a preheated oven).
Put 2 tablespoons of sugar and the balsamic vinegar in a small saucepan on a medium
heat and reduce by half. .
Serve the trout stuffed with roasted vegetables, accompanied by the roasted garlic
cloves . Sprinkle the preparation with the vinegar reduction and garnish with parsley
leaves .
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Baked Grouper with seasoned Beans

Code33

35

Ingredients (2 people):
2 slices of grouper, 200 g each
350 g of broad beans
1 spring onion, cut into julienne
1 splash of white wine
1 dash of sherry vinegar
water
extra virgin olive oil
salt
chopped parsley
Preparation:
Smear a baking tray with a little oil and place on it the seasoned slices of grouper.
Sprinkle the fish with some olive oil, add in the onion and wet the fish with white wine.
Bake at 180°C-356ºF for 22 minutes. Reserve the fish hot on one side and the roast
juice from the tray on another.
Blanch the beans in a saucepan with plenty of salted boiling water for 1 minute. Drain,
cool them down in cold water and peel. Put them in a bowl and season with salt,
vinegar, parsley and oil. Mix well.
Stir in the juice of the roasted beans. Taste for salt and sprinkle with chopped parsley.
Mix well.
Serve the baked grouper on a plate accompanied by with seasoned beans.
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John Dory cooked with Zucchini and Cava Code34

Ingredients (for 6 persons):
3 john dories
1 zucchini
36

2 shallots
refined corn flour
200 ml. cava
Some water
Some olive oil
Salt
Black pepper
Parsley, finely chopped
Preparation:
Cut the heads off the john dories and cut out the loins. Cook the bones and heads in a
pot with water, salt and a few sprigs of parsley for 20 minutes. Strain, add salt to taste
and reserve the broth.
Peel and chop the shallots finely, sauté them in a pan with a little oil, and season to
taste. Add the cava and 200 ml of broth when they start taking on a brown color.
Let reduce the broth over low heat for 10 minutes. Thicken it with some refined corn
flour previously diluted in water. Add the chopped parsley, and reserve.
Smear some oil on the baking tray. Salt and pepper the loins, fold them over
themselves and place them on the baking tray . Sprinkle some oil on them and bake at
200°C-392ºF for 5 minutes. First, cut the zucchini into slices, 2 inches thick, and then
into quarters. Salt and pepper and sauté in a skillet.
Serve fish served with the zucchini and the cava sauce.
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.

Codfish with Chili Vinaigrette Code35

Ingredients (2 people):

37

2 cod fillets, 200 g each
1 peach
1 potato
12 chilies in vinegar
1 spring onion
sherry vinegar
extra virgin olive oil
salt
pepper
chopped chives
Preparation:
Peel the peaches and potato and cut into thin slices. Place a few slices of potato in a
bowl and seasoned with oil, salt and pepper. Top with a few slices of peach and add on
more potato slices. Season with oil, salt and pepper and continue alternating peach
and potato slices. Seasoned with oil, salt and pepper and bake (in a preheated oven) at
180°C-356ºF for 30 minutes. Season the cod loins and brown them in a skillet with a
little oil for 3 minutes on each side over high heat. Next, place them on a baking dish
and bake at 200°C-392ºF for 3 minutes.
For the vinaigrette: mince the chilies and onion and place it all in a bowl. Sprinkle with
chopped chives and season with a few drops of vinegar and a splash of oil.
Place the potatoes and peaches on the bottom the dish, top with the cod loins and
season with the vinaigrette.
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Fresh cod with Potato Wedges

Code36

Ingredients for 4 people:
1 kg. fresh codfish
3 potatoes
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2 tomatoes
3 cloves of garlic
30 gr. dry breadcrumbs
extra virgin olive oil
10 hazelnuts
10 almonds
salt
20 gr. sesame (unroasted)
2 g. ground cumin
parsley
Preparation:
Wash the potatoes, leave the skin and cut them into wedges. Place them in a bowl and
sprinkle some oil. Crush the sesame, cumin, and salt in a mortar and add it on the
potatoes. Mix well so that they are smeared with the sauce. Arrange them on a baking
tray, next to the tomatoes (with a cross-shaped cut ) and garlic (unpeeled). Sprinkle it
all with a little oil . Bake 180°C-356ºF for 20 minutes (in a preheated oven). Reserve
the potato wedges. Peel the garlic cloves and tomatoes and place them in the blender
cup. Add the hazelnuts and almonds (both chopped). Add in the breadcrumbs, pour a
little oil, season and process. Reserve.
Clean the codfish, cut into 4 portions, and season them; place them on the baking tray
(previously smeared with olive oil), and top the codfish fish with the processed mixture.
Bake at 180°C-356ºF for 5 minutes. Allow another 5 minutes under the broiler (adding
in the potatoes so they get warm ). Serve the codfish accompanied by the potato
wedges. Garnish with chopped parsley.
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Haddock Fillet with Endives, Raisins and Pistachios

Code37

Ingredients for 4 people:
1 haddock, of about 1 kg
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3 endives
50 g raisins
50 g pistachios (peeled)
1 egg
1 clove of garlic, peeled and sliced
water
vinegar
Some olive oil
Salt
Pepper
Parsley (for garnish)
Preparation:
First, soak the raisins in water. Drain and set aside when they're hydrated.
For the garlic mayonnaise: place the egg in the blender cup, the garlic, a dash of
vinegar, 300 ml. oil and a pinch of salt. Place the mixer arm right on the bottom of the
blender cup, process, and when you see the mixture starts to emulsify, move up and
down the mixer arm smoothly. Next remove the head and the backbone of the fish. Cut
out the loins and serving pieces. Arrange them on a suitable baking tray greased with
oil. Salt and pepper the fish portions, top with the garlic mayonnaise and bake at
200°C-392ºF for 7-8 minutes.
Chop the endives into julienne and sauté with oil. Season and add the raisins and
pistachios. Cook it all together for 5 minutes. Serve the haddock accompanied it with
sautéed endive. Garnish with a parsley leaf.
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Bream roasted with Txakolí

Code38

Ingredients for 4 people:
1 bream of about 1.2 kg
40

1 tray of sherry tomatoes
1-2 glasses of txakolí
4 cloves of garlic
2 potatoes
2 spring onions
2 green peppers
water
some olive oil
salt
parsley
Preparation:
Peel and slice the potatoes; fry in a skillet with a splash of oil. Peel and chop the garlic
and add it to the skillet. Next, cut the peppers and onions into strips and add it all to the
same skillet. Season and cook until almost done. Then, drain and place on a baking
tray . Set aside; strain the oil and reserve it.
Remove bones and cut it open like a book (leaving the head ). Season, and place it on
the fried vegetables. Rub the fish with a little of the reserved oil and sprinkle with
txakolí . Bake at 220ºC-428ºF for 10-12 minutes (in a preheated oven ), and reserve.
Transfer the baking juices to a skillet, add in 4-5 potatoes, a pinch of water and give it a
boil. Reserve these potatoes, sprinkle a little of chopped parsley on them, and use
them to accompany the fish.
At the last moment sauté the cherry tomatoes in a pan with a little oil. Seasons. Serve
the fish together with the juice from the baking dish, and accompany it all with the
cherry tomatoes. Garnish with a sprig of parsley.
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Horse Mackerel with Potatoes

Code39

41

Ingredients for 2 people:
1 mackerel of about 500 g, clean
1 potato (250 g)
3 cloves of garlic
2 tablespoons vinegar
1/2 cup olive oil
salt
chopped parsley
Preparation:
Salt the fish on the inside and on the outside; place in (closed) in a baking dish;
sprinkle on it 2 tablespoons oil and placed in the oven (preheated) at 200ºC-356ºF for
14 minutes. Peel the potatoes, cut in half lengthwise, and then into half moons so as to
make an omelet.
Peel 3 cloves of garlic, cut into slices. Put oil in a pan to heat, and fry one of the sliced
garlic cloves, and when, it begins to brown, add the potatoes. Fry on a medium heat for
about 12 minutes.
Transfer 3 tablespoons of the oil used to fry the potatoes to another pan, heat it and fry
the other 2 sliced garlic cloves to a brown color .
Meanwhile , remove the fish from the oven, cut it open and pour on it 2 tablespoons of
vinegar. When the garlic is brown, pour this oil on the fish.
Now, remove the head, and cut out two loins, one per serving. Pour the baking juices
on the fish and accompany it with baked potatoes. Sprinkle with chopped parsley.
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Baked Codfish

Code40

42

Ingredients for 2 people:
1 whole loin desalted codfish of about 900 g
1 small tomato, grated
1 onion, chopped
2 cloves of garlic
6 green chilies
1/2 dried chili
50g currants
35 g of pine nuts
1 slice white bread
5 tsp flour
1 glass white wine
water
olive oil
salt
chopped parsley
Provence herbs
Preparation:
For the garlic oil: pour a splash of oil in a blender cup; add in the garlic and a pinch of
Provence herbs, and process.
Place the cod in a baking dish and pour on the processed garlic oil. Add the white wine
(a dash) and the dried chili, chopped. Stir in the flour and bake (in a preheated oven) at
180°C-356ºF for 18 minutes. Remove the codfish and reserve the sauce (hot)
Fry the onion in oil. Add the raisins and pine nuts and a chopped slice of bread.
Season When confitted, add the tomato for 10, and taste for salt.
Put the vegetables on the dish, as a bed, and top the baked cod . Pour garlic sauce
and sprinkle with chopped parsley..
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