{"id":38385,"date":"2025-05-27T11:18:08","date_gmt":"2025-05-27T11:18:08","guid":{"rendered":"https:\/\/www.tortosaturisme.cat\/recepta-abadejo-bacalla-en-suc\/"},"modified":"2025-06-26T21:45:50","modified_gmt":"2025-06-26T21:45:50","slug":"recipe-cod-in-its-own-juice","status":"publish","type":"page","link":"https:\/\/www.tortosaturisme.cat\/en\/recipe-cod-in-its-own-juice\/","title":{"rendered":"Recipe COD IN ITS OWN JUICE"},"content":{"rendered":"<p>[vc_row][vc_column]<div class=\"vc-incubalia-big-header\"><h1 class=\"vc-incubalia-big-header__title\">COD IN ITS OWN JUICE <\/h1><img decoding=\"async\" class=\"vc-incubalia-big-header__mobile-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/05\/01-Capcalera-abadejo-en-suc-768x450-1.jpg\">\n                  <img decoding=\"async\" class=\"vc-incubalia-big-header__desktop-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/05\/01-Capcalera-abadejo-en-suc-1920x700-1.jpg\"><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-text-1-column\"><div class=\"vc-incubalia-text-1-column__text\"><\/p><br \/>\n<p data-start=\"643\" data-end=\"839\">This dish <strong>was also eaten on Fridays<\/strong> <strong>during Lent<\/strong>, following the tradition of abstaining from meat, which is why it is also known as<strong> Lent cod<\/strong>. In some cases, the cod <strong>was replaced<\/strong> with <strong>cod meatballs<\/strong>.<\/p><br \/>\n<p data-start=\"841\" data-end=\"1064\">This recipe is part of the <a href=\"\/en\/llibre-blanc-del-turisme-gastronomic\/\"><strong>White Paper of Gastronomic Tourism in Tortosa<\/strong><\/a> and was taken from the book <strong>La Cuina senzilla, Tortosa<\/strong>, by <strong>Clara Segarra, Magdalena Gr\u00e0cia, Cinta Curto, and Maribel Anguera<\/strong> (Ed. El Farell, 2016). It was prepared at the <strong>Hospitality School of the Dertosa High School<\/strong>\u00a0<strong>in Tortosa<\/strong> by chef <strong>Margaret Nofre<\/strong>.<\/p><br \/>\n<p><\/div><\/div><script>\n            (function($) {\n                $(function() {\n                    $(\".vc_col-sm-6\").parent(\".vc_row\").addClass(\"vc_layout_2\");\n                });\n            })(jQuery);\n            <\/script>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-text-1-column\"><h2 class=\"vc-incubalia-text-1-column__title\"><span class=\"first-word\">ingredients<\/span> <\/h2><div class=\"vc-incubalia-text-1-column__text\">2 pieces of desalted cod loin<\/p><br \/>\n<p>2 artichokes<\/p><br \/>\n<p>2 eggs<\/p><br \/>\n<p>2 garlic cloves<\/p><br \/>\n<p>1 onion<\/p><br \/>\n<p>10 g of flour<\/div><\/div><script>\n            (function($) {\n                $(function() {\n                    $(\".vc_col-sm-6\").parent(\".vc_row\").addClass(\"vc_layout_2\");\n                });\n            })(jQuery);\n            <\/script>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-image-3x2-centered\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__mobile-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/05\/Abadejo-en-suc-ingredients-768x512-1.jpg\" alt=\"\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__desktop-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/05\/Abadejo-en-suc-ingredients-1920x1280-1.jpg\" alt=\"\"><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-text-video\"><h3 class=\"vc-incubalia-text-video__title\">preparation<\/h3><div class=\"vc-incubalia-text-video__container\"><div class=\"vc-incubalia-text-video__video mobile desktop\"><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/-e-gnOgS2lw\" frameborder=\"0\" allowfullscreen><\/iframe><\/div><div class=\"vc-incubalia-text-video__text\">Video featuring the <strong>traditional cod in its own juice recipe<\/strong> <strong>from Tortosa<\/strong>. Recorded at the <strong>Hospitality School of the Dertosa High School in Tortosa<\/strong>, led by chef <strong>Margaret Nofre<\/strong>.<\/div><\/div><\/div><script>(function($) {\n                $(window).load(function() {\n                    setYoutubeIframeDimensions();\n                });\n\n                $(window).resize(function() {\n                    setYoutubeIframeDimensions();\n                });\n\n                function setYoutubeIframeDimensions()\n                {\n                    $('.vc-incubalia-text-video iframe').attr('width', '100%');let yt_height = $('.vc-incubalia-text-video iframe').width() * 9 \/ 16;\n                        $('.vc-incubalia-text-video iframe').attr('height', yt_height);\n                }\n            })(jQuery)<\/script><div class=\"vc-incubalia-spacer-half\"><\/div><div class=\"vc-incubalia-text-image\"><h3 class=\"vc-incubalia-text-image__title\">step by step<\/h3><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/05\/02-Abadejo-en-suc-pas-1-1.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\"><h4 class=\"vc-incubalia-text-image__subtitle\">1<\/h4>First, clean the artichokes. You should keep the heart with a small part of the stem. To peel the artichoke, break (don\u2019t 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.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/05\/Abadejo-en-suc-pas-a-pas-2.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\"><h4 class=\"vc-incubalia-text-image__subtitle\">2<\/h4>Cut the artichoke hearts into four equal pieces and soak them in water with lemon juice or parsley leaves.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/05\/Abadejo-en-suc-pas-a-apas-8.png\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\"><h4 class=\"vc-incubalia-text-image__subtitle\">3<\/h4>Boil the eggs, peel them, cut them in half, and set them aside.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/05\/Abadejo-en-suc-pas-a-pas-3.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\"><h4 class=\"vc-incubalia-text-image__subtitle\">4<\/h4>Next, finely chop the onion and garlic, and place them in a pot with olive oil.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/05\/Abadejo-en-suc-pas-a-pas-4.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\"><h4 class=\"vc-incubalia-text-image__subtitle\">5<\/h4>Make a white <em>sofrito<\/em>\u2014this 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.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/05\/Abadejo-en-suc-pas-a-pas-5.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\"><h4 class=\"vc-incubalia-text-image__subtitle\">6<\/h4>Add the artichokes, cover the pot, and let them simmer until tender<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/05\/Abadejo-en-suc-pas-a-pas-6.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\"><h4 class=\"vc-incubalia-text-image__subtitle\">7<\/h4>Once the artichokes are cooked, add the pieces of cod and cover the pot again.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/05\/Abadejo-en-suc-pas-a-pas-7.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\"><h4 class=\"vc-incubalia-text-image__subtitle\">8<\/h4>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<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/05\/01-Capcalera-abadejo-en-suc-768x450-1.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\"><h4 class=\"vc-incubalia-text-image__subtitle\">9<\/h4>Serve with the cod piece whole and the eggs halved, with the yolk visible.<\/div><\/div><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-image-3x2-centered\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__mobile-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/05\/Abadejo-en-suc-plat-final-768x512-1.jpg\" alt=\"\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__desktop-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/05\/Abadejo-en-suc-plat-final-1920x1280-1.jpg\" alt=\"\"><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-4-icons\"><h2 class=\"vc-incubalia-4-icons__title\"><\/h2><div class=\"vc-incubalia-4-icons__icon\"><a class=\"vc-incubalia-4-icons__icon-url\" href=\"http:\/\/www2.tortosa.cat\/en\/\"><img decoding=\"async\" class=\"vc-incubalia-4-icons__icon-image\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2020\/09\/logo-ajuntament-400x400.jpg\"><\/a><\/div><div class=\"vc-incubalia-4-icons__icon\"><a class=\"vc-incubalia-4-icons__icon-url\" href=\"http:\/\/www.tortosaturisme.cat\/en\/\"><img decoding=\"async\" class=\"vc-incubalia-4-icons__icon-image\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2018\/03\/Perfil-Logo-Tortosa-Turisme-300-x-300-400x400.jpg\"><\/a><\/div><div class=\"vc-incubalia-4-icons__icon\"><a class=\"vc-incubalia-4-icons__icon-url\" href=\"\"><img decoding=\"async\" class=\"vc-incubalia-4-icons__icon-image\" src=\"\"><\/a><\/div><div class=\"vc-incubalia-4-icons__icon\"><a class=\"vc-incubalia-4-icons__icon-url\" href=\"\"><img decoding=\"async\" class=\"vc-incubalia-4-icons__icon-image\" src=\"\"><\/a><\/div><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-image-3x2-centered\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__mobile-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/05\/Petit-next-gen.jpg\" alt=\"\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__desktop-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/05\/Next-gen-logos-petit.jpg\" alt=\"\"><\/div>[\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-38385","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recepta tradicional d&#039;abadejo (bacall\u00e0) en suc de Tortosa - tortosaturisme<\/title>\n<meta name=\"description\" content=\"Descobreix com preparar l&#039;aut\u00e8ntic abadejo en suc, una recepta t\u00edpica de Tortosa amb bacall\u00e0, carxofes i ous durs. 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