the ideal classic recipe for Easter

the ideal classic recipe for Easter

Being close to Easter, we want to show you today how to make cod in green sauce with the classic recipewhich if you want you can make more illustrated by adding some clams, some prawns or some cooked white asparagus tips.

The important thing about this recipe, that it is very easy to prepare, is to have a good quality product like cod, -either desalted or fresh in season- and have the patience to work with it without stopping to move the pan grasped by one of its handles, giving a continuous back and forth movement, as we will now explain.

Heat a saucepan with four tablespoons of extra virgin olive oil. Chop the garlic cloves very finely and put them “to dance” while Cut the cod loins into two pieces each and pass them through flour. Optionally we can add a piece of cayenne pepper.

Put the cod in the pan skin side up. We grab the handle of the saucepan with one hand and we begin to move continuously back and forth, giving the fish a sway inside the pot. From time to time, with a spoon, we pour liquid over the skin of the fish.

We add the white wine and half the fish broth. We continue giving back and forth movements and watering with the spoon from time to time. In total, between 6 and 10 minutes will be necessary, depending on the thickness of the cod loins.

Finally, add the finely chopped parsley, which will give the sauce its characteristic green color, and the rest of the fish stock, thus adjusting the thickness of the sauce, which will have been fattening thanks to the flour and gelatin released by the cod. Cover the saucepan for two minutes so that the fish finishes steaming and we already have the dish ready to serve.

Read:  Karlos Arguiñano apple pie recipe with pastry cream and shortcrust pastry

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With what to accompany the cod in green sauce

To accompany this cod in green sauce recipeso auspicious at the time of Holy Week, nothing better than some good and creamy French toast, with the advice of a pastry chef so that they stay on point.

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