Name: Cod Avi Forki
Yield: 4 servings
Ingredients: 4 desalted cod loins; 8 artichokes; olive oil; pumpkin; spring onion; potatoes; 3 tablespoons mustard in the old style; 3 tablespoons honey; red cranberries; toasted almond

Cod Avi Forki

Succulent and tender cod loins accompanied by delicately roasted artichokes, drizzled with extra virgin olive oil.

stew

main dish

mediterranean

Ingredients

Servings:

Ingredients

4 desalted cod loins
8 artichokes
olive oil
pumpkin
spring onion
potatoes
3 tablespoonsmustard in the old style
3 tablespoonshoney
red cranberries
toasted almond

Nutritional Information

Per Serving (Approx.)

Calories

210 kcal

Protein

25 g

Fat

1 g

Carbohydrates

31 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Avi Forki Salt Cod Forki

The day before, prepare a pumpkin purée with pumpkin, spring onion, and potato. Note: It is better to buy already desalted cod fillets ready to use or those that only need one water change. If you buy them dry, you will need to desalinate them following this procedure:
Place the cod neck in a bowl with plenty of water, ensuring it is completely covered (the cod will increase in volume and must always be submerged).
Leave the cod in the refrigerator for 4, 5, or 6 days, with a minimum of 4 days, to ensure proper desalting.
Perform the first water change after the first 24 hours in the refrigerator.
Make the second water change after 48 hours in the refrigerator.
On the third day, remove the cod from the refrigerator, drain it well, and it is ready for cooking. There's no need to change the water again, just drain. Ingredients for 4 people: Approximately 200 grams per person of desalted cod loins, 8 artichokes, olive oil, pumpkin, spring onion, potatoes, 3 tablespoons of whole-grain mustard, 3 tablespoons of honey, a generous handful of red cranberries, a generous handful of toasted almonds.

Preparation

Crush the almonds with a mortar pestle until a fine granular texture is obtained. Set aside in a small container.
Remove the outer and green leaves of the artichoke until reaching the tender leaves. Finely slice the artichokes and fry them in olive oil heated to 180 °C, until they are golden and crispy. Remove with a slotted spoon and let drain on absorbent paper. Set aside.
Strain the used oil to remove burnt leaf remnants. Then, in this oil, lightly fry the red cranberries for about 30 seconds, just to warm them up. Remove and set aside.
Place the cod loins in a pot covered with cold water, and turn the heat to the lowest setting. Heat the water until it reaches a temperature of about 60 °C and the water color starts to change, without allowing it to boil. Remove from heat and let rest in the water for about 10 minutes. Set aside.
Continue heating the cod loins with the heat turned off until the texture is soft and the water has changed slightly in color. Do not let it boil at any time. Drain and set aside on absorbent paper.
In a pot, heat the pumpkin purée over medium-low heat, stirring occasionally until it is well-heated and homogeneous.
In another pot, heat the honey and whole grain mustard over low heat, stirring constantly until the honey is completely dissolved. Once well integrated, add the pumpkin purée and mix well.
Place the drained cod loins on plates. Pour a generous amount of hot pumpkin purée over the cod, and sprinkle with cranberries and chopped almonds on top.
Finally, add the fried artichokes on top, just before serving to maintain their crunchy texture.

Recommendations & Tricks

It is advisable to purchase cod loins that are already desalted to save time and ensure the salinity level is appropriate.
If you need to desalinate the loins at home, it is essential to begin by submerging them in a bowl with plenty of water that completely covers the cod, as it will increase in volume during the process.
Change the water of the cod every 24 hours while it's in the refrigerator to ensure the desalination process is done evenly. Perform at least four water changes over four days.
When making the first water change, ensure that the container is thoroughly clean before placing the cod back in it, as this will guarantee a more effective desalination process.
After the last water change, drain the cod well with a clean cloth or kitchen paper to remove excess moisture before cooking it.