For this week's Catalan recipe, Oscar Manresa, our chef from Casa Leopoldo, brings us a dish typical of Barcelona: cod with burnt aioli.
What do you need for this recipe? It's very simple: go to a fishmongers you trust and get a cod fillet of about 180g or 6.5oz, a good portion for one. We'll cook this without fuss to enjoy the fish and serve it will a very easy homemade tomato sauce and aioli. Then, for a sophisticated touch, we'll burn the aioli on top.
Ingredients for 1
cod fillet - 180g / 6.5oz
tomatoes - 2
flour - 100g / 3.5oz
egg - 1
garlic - 1 clove
olive oil
salt
Recipe
- Deseed the tomatoes, just leaving the flesh, and dice
- Fry in a splash of olive oil until they break apart to form a sauce
- Season
- Coat your cod in flour
- Heat a saucepan of oil (see video)
- Cook the fish, then remove carefully and remove excess oil with kitchen paper
- Place the egg and garlic in a small diametre jug
- Start mixing with a hand blender
- Slowly add oil as you blend until you get the required quantity and texture
- Plate: tomato sauce first, then cod, the aioli on top
- Using a kitchen blow torch (or a hot grill), brown the top of the aioli