Being already close to Holy Week, we want to teach you today how to make cod in green sauce with the classic recipeIf you want, you can make it more illustrated by adding some clams, some prawns or some tips of cooked white asparagus.
The important thing about this recipe, which is very easy to make, is to have a good product like cod, -whether desalted or fresh in its season- and have the patience to work with it without stopping moving the saucepan grasped by one of its handles, giving a continuous back and forth movement, as we will explain now.
We put a saucepan on the fire with four tablespoons of extra virgin olive oil. We chop the garlic cloves very fine and put them “to dance” while Cut the cod fillets into two pieces each and put them in flour. Optionally we can add a piece of cayenne chilli.
We put the cod in the saucepan with the skin facing up. We grasp the handle of the saucepan with one hand and we begin to move continuously back and forth, swinging the fish 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 to swing and water with the spoon from time to time. In total, it will take between 6 and 10 minutes, depending on the thickness of the cod fillets.
Finally, we add the very chopped parsley, which will give the characteristic green color to the sauce and the rest of the fish broth, thus adjusting the thickness of the sauce, which will have been getting fatter thanks to the flour and the gelatin released by the cod. We cover the saucepan for two minutes so that the fish is finished steaming and we have the plate ready to serve.
With what to accompany the cod in green sauce
To accompany this recipe for cod in green sauce, so favorable at the time of Holy Week, nothing better than a good creamy torrijas, with the advice of a pastry chef so that they are just right.
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