Cod Avi Forki

Succulent and tender cod loins accompanied by delicately roasted artichokes, drizzled with extra virgin olive oil.
cod
main dish
Mediterranean
stew
Ingredients
Servings
6
Measurement units

Cod and artichokes

  • 4 desalted cod loins (about 200 g each)
  • 8 artichokes
  • 60 mlolive oil

Pumpkin purée (the day before)

  • 500 gpumpkin
  • 100 gspring onion
  • 300 gpotatoes

Sauce and garnish

  • 3 culleradeswholegrain mustard
  • 3 culleradeshoney
  • a generous handful red cranberries
  • a generous handful toasted almonds
Nutritional Information

Per serving

Calculated for 6 servings

Calories
408 kcal
Protein
29.6 g
Fat
14.8 g
Carbohydrates
45.5 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Advance preparation

  1. 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:
  2. 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).
  3. Leave the cod in the refrigerator for 4, 5, or 6 days, with a minimum of 4 days, to ensure proper desalting.
  4. Perform the first water change after the first 24 hours in the refrigerator.
  5. Make the second water change after 48 hours in the refrigerator.
  6. 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.

Method

  1. Crush the almonds with a mortar pestle until a fine granular texture is obtained. Set aside in a small container.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. In a pot, heat the pumpkin purée over medium-low heat, stirring occasionally until it is well-heated and homogeneous.
  7. 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.
  8. 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.
  9. Finally, add the fried artichokes on top, just before serving to maintain their crunchy texture.
Recommendations & Tricks
  • Better to buy salt-cod loins already desalted, or that only need one water change.
Original recipe
View or download the original PDF document.
Download PDF
    Cod Avi Forki | The Catalan Table