COD IN ITS OWN JUICE


This dish was also eaten on Fridays during Lent, following the tradition of abstaining from meat, which is why it is also known as Lent cod. In some cases, the cod was replaced with cod meatballs.


This recipe is part of the White Paper of Gastronomic Tourism in Tortosa and was taken from the book La Cuina senzilla, Tortosa, by Clara Segarra, Magdalena Gràcia, Cinta Curto, and Maribel Anguera (Ed. El Farell, 2016). It was prepared at the Hospitality School of the Dertosa High School in Tortosa by chef Margaret Nofre.


ingredients

2 pieces of desalted cod loin


2 artichokes


2 eggs


2 garlic cloves


1 onion


10 g of flour

preparation

Video featuring the traditional cod in its own juice recipe from Tortosa. Recorded at the Hospitality School of the Dertosa High School in Tortosa, led by chef Margaret Nofre.

step by step

1

First, clean the artichokes. You should keep the heart with a small part of the stem. To peel the artichoke, break (don’t pull) the leaf at the base where it meets the heart. Use a paring knife to peel the stem until only the tender part remains.

2

Cut the artichoke hearts into four equal pieces and soak them in water with lemon juice or parsley leaves.

3

Boil the eggs, peel them, cut them in half, and set them aside.

4

Next, finely chop the onion and garlic, and place them in a pot with olive oil.

5

Make a white sofrito—this means the onion and garlic should soften without browning. Add the flour, stir it in, pour in a glass of water, and mix well to bind the sauce.

6

Add the artichokes, cover the pot, and let them simmer until tender

7

Once the artichokes are cooked, add the pieces of cod and cover the pot again.

8

Let the cod cook slowly without stirring; at most, gently swirl the pot in a circular motion. Finally, about five to ten minutes later (depending on the thickness of the cod), add the boiled eggs, sprinkle with chopped parsley, and the dish is ready

9

Serve with the cod piece whole and the eggs halved, with the yolk visible.