1 large, juicy navel orange, peeled
7 1/2 oz (210 g) cod fillet, about 1 inch (3 cm) thick
1 1/2 cups (350 ml) extra virgin olive oil, plus more if needed
2 cloves garlic, finely chopped
2 heaped tablespoons toasted almonds, roughly chopped
1 hardboiled egg, finely chopped
1 red onion, thinly sliced into half rings
8 pitted black olives, cut into rings
salt and white pepper
3 teaspoons PX reduction, or simply use Pedro Ximénez
snipped chives to garnish (optional)
1. Divide the orange into segments and remove all seeds,
inner skin, and pith.
2. In a small saucepan, submerge the cod in the olive oil.
Place over low heat and slowly cook the cod, keeping
the temperature as close to 212°F (100°) as possible (use
a kitchen thermometer if you have one). It takes about 50
3. Turn the fillets over halfway through.
4. Once cooked, skim off the white layer that has formed on
the surface of the oil (in fact, the fish gelatin), then
5. Remove the fillets with a slotted spoon. Allow to cool and
drain on kitchen paper
6. Mix the garlic, almonds, and hardboiled egg.
7. To serve, arrange the orange pieces on a platter, followed
by chunks of the cod, onion, olives, and almond-egg
mixture. Season with salt and pepper.
8. Mix the PX sherry with 4 tablespoons of olive oil and
drizzle over, add chives and serve.
Córdoba, the city where Al-Andalus blossomed in the 8th century, offers the greatest
range of ‘caliphate’ dishes. This classic appetizer (or lunch main course) is refreshing,
textural and perfect during the winter orange season. Bodegas Mezquita’s twist comes
from the intense Pedro Ximénez dessert wine dressing, as well as slow cooking the
cod to make a velvety confit.. If you lack time, just poach the cod in lightly salted water
or milk, gently simmering for 5 to 7 minutes depending on thickness.
Please add together
2 + 10 =
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