Tapas Revolution: cod with peas and parsley

This recipe for bacalao en salsa verde is taken from Allibhoy's mother. Omar has tried to better it but has yet to beat it
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Cod with peas and parsley
Bacalao en salsa verde is a family favourite
Serves 4 as a main dish
Preparation time: 5 minutes
Cooking time: 20 minutes

* 100ml olive oil
* 5 garlic cloves, thinly sliced
* 1 tsp plain flour
* 50ml white wine
* 200ml fish stock (fresh or from a stock cube)
* small bunch flat-leaf parsley, finely chopped
* 142g (1 tin) cooked peas,
* drained or 100g frozen peas, defrosted
* 1kg cod fillet, cut into 4 portions
* sea salt and freshly ground white pepper

1. Put the olive oil and garlic in a large frying pan and place over a medium heat (you want to start frying from cold so that the oil becomes infused with the garlic aroma).

2. When the garlic starts to turn golden, add the flour and toast it for a minute or so before adding the white wine, stirring all the time. Add the fish stock, little by little, stirring constantly so you get a smooth sauce.

3. Add the chopped parsley and peas and bring to the boil. Season the cod fillets and then place in the pan, skin-side down, and reduce the heat to low.

4. Cook the fillets for three minutes, shaking the pan gently to release the juices from the fish – this will make the sauce even more delicate and flavoursome. Turn the fillets over and cook for a further four minutes.
Tapas Revolution (Ebury Press)

Omar’s note
If the fishmonger has them, buy a handful of clams to add to this dish – simply throw them into the pan just after adding the cod.

More recipes from Tapas Revolution

Asparagus and artichokes ‘Granada’ style
Churros with Chocolate

Tapas Revolution by Omar Allibhoy, published by Ebury Press, £20.

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