Morue à la Catalane - Cod Catalan Style

This dish originates from the Catalan region that borders France and Northern Spain and showcases the vibrant flavours and ingredients typical of that area.

Serves: 4

Preparation Time: 15 minutes

Cooking Time: 25 minutes

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Ingredients

4 cod fillets (skin on)

700g plum tomatoes (chopped)

3 shallots (chopped)

½ bulb garlic

1 sprig rosemary

1 sprig thyme

2 bay leaves

1 tbsp parsley and fresh basil

(chopped)

2 tbsp extra virgin olive oil

10 black olives

cracked black pepper

2 tbsp extra virgin rapeseed oil

(for frying)

crispy salad and steamed rice

(to serve)

Method

Preheat the oven to 160ºC (fan), 180ºC (non-fan), or gas mark 4.

 

To Prepare The Sauce

1. Using a blender or liquidiser, blitz the tomatoes and shallots for a few seconds.

2. Transfer this mixture into a sauté pan, with a lid, and bring to the boil.

3. Add the garlic, rosemary, thyme and bay leaves and simmer for 10 minutes to reduce the sauce slightly.

4. Season with black pepper to taste, then add the olives.

For The Fish

1. In another pan, heat the rapeseed oil. Introduce the fish, skin-side down. Sear for 2 minutes then remove from the heat.

2. Place the fish in an ovenproof (gratin) dish. Cover with the tomato sauce and bake for 10 minutes. While the fish is in the oven, mix the fresh herbs with the olive oil and let it infuse.

3. When the 10 minutes of baking time is finished, drizzle the infused oil over the fish dish and serve. This is perfect with steamed rice and a crispy salad.

to serve

This simple yet delicious fish dish is best served with steamed rice and a crispy salad.

Chef’s Tip

Any good quality, firm fish can be used for this dish, especially one of my favourites, red snapper.

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