Portuguese Cod Loin
Cooking Time:1 Day
Total Time: 30 minutes
Serving: 4 servings
As a main dish, we recommend a portuguese recipe made of cod loin, ideal for 4 persons. It is made by the famous Portuguese chef Diogo Rocha, and it is a typical plate of the south of Portugal.
We recommend pairing this delicious dish with a fresh white wine, Herdade Dos Grous Reserva 2020, with citrus aromas and toast from the wood where it aged. Structured and firm on the palate, it is a fresh and enveloping wine.
4 cod loins
1 kg chucha tomatoes
200 g colored cherry tomatoes
400 g of onions
10 g of garlic
200 g wheat bread
400 ml of milk
400 ml of extra virgin olive oil
Arrange the cod loins, removing the bones. Arrange them on an oven tray with extra virgin olive oil. Pre-heat the oven to 150ºC
Prepare all the ingredients. peel the onions and garlic. Laminate them and reserve them. Cut the cherry tomatoes in half. Cut the bread into small cubes. Peel the chicha tomatoes. Place the skin of the tomatoes to dry in the oven for two hours at 100ºC. Once dry, grind them to form a powder.
For the tomato sauce, place the garlic with olive oil in a casserole dish. Sauté and add the onion. Then add the chucha tomato and season with salt and pepper. Let the tomato release all the water over low heat. Next, grind everything until you form a puree.
For the bread preparation, sauté the garlic in olive oil. Add the diced bread and season with pepper. Add milk little by little. Stir well until creamy.
Take the cod to the oven for eight minutes. Then strain all the liquid that the cod released and emulsify it.
When ready to serve, add the tomato sauce and the bread mixture. On top, place the cod loin and then arrange the cherry tomatoes on the plate. Add the emulsion and at the end sprinkle with tomato powder.