800 gmsalt cod, skin on, soaked overnight in cold water (changing water several times), drained50 gm(1/3 cup) plain flour 50 mlolive oil1long red chilli, thinly sliced4garlic cloves, thinly sliced2 tbspsweet paprika1 tbspsherry vinegar2 tbspflat-leaf parsley, finely choppedRomesco2vine-ripened tomatoes6garlic cloves½small onion, coarsely chopped3nyoras (see note)520 mlolive oil, for frying10 gmeach blanched almonds and hazelnuts 2flat-leaf parsley sprigs1thick slice of soft white bread, crust on, diced50 mlextra-virgin olive oil20 mlsherry vinegarRosemary potatoes4nicola potatoes, cut into 1cm slices200 mlolive oil6garlic cloves3rosemary sprigs
For romesco, preheat oven to 180C. Combine tomato, garlic, onion and nyoras in a roasting tray. Add 20ml olive oil, turn to coat, then roast until cooked (30-35 minutes). When cool, peel and remove seeds from tomato and nyoras, and peel garlic (discarding peel and seeds). Transfer to a food processor and set aside. Heat remaining olive oil in a deep-sided saucepan over medium heat, add almonds and hazelnuts and fry until golden (1-2 minutes). Drain on absorbent paper and transfer to food processor. Repeat with parsley, frying until just crisp (10-15 seconds). Repeat with bread, frying until golden (1-2 minutes). Process until smooth, then add extra-virgin olive oil and vinegar and process to combine. Season to taste and set aside.
Meanwhile, for rosemary potatoes, reduce oven to 100C. Place potatoes on a roasting tray, pour over olive oil, add garlic and rosemary, season to taste, then cook until tender (20-30 minutes). Keep warm.
Cut cod into 4 portions and dust with flour. Heat oil in a frying pan over medium heat and shallow fry for 2-3 minutes each side. Add chilli, garlic and paprika, stir to combine, then deglaze with sherry vinegar. Remove from heat, season to taste and toss through parsley. Serve immediately with rosemary potatoes and romesco sauce.
Note Nyoras are a type of Catalan chilli that are in the early stages of cultivation in Australia. If unavailable, you can substitute with rehydrated dried nyoras, available from Spanish delicatessens, or 2 red capsicums.
There’s a saying in Catalan that there’s a different method to cook cod for each day of the year. In the old days, the only way to eat fish for people not living near the sea was to salt it, because it had to travel a long way by donkey. This was why people found cod so special and invented numerous ways to cook and enjoy it. It’s part of our culture. You’ll need to begin this recipe a day ahead.
At A Glance
Serves 6 people
At A Glance
Serves 6 people
You might also like...
Easter lunch recipes
Christmas pudding ice-cream
Raspberry and Mint Mojito
Thomas Keller's sandwich recipes
Neil Perry: Prawn cocktail
Barbecue trout bundles with prosciutto and button mushrooms
Neil Perry's Spice Temple recipes
Serge Dansereau: Homemade lemonade
Pickle and preserve recipes
Serge Danserau: Duck confit and potato terrine
Sexy salad recipes
Serge Dansereau: Marinated goat’s cheese with summer vegetables