Salmorejo with cod

After having played my life with the tastings of packaged gazpachos, I return to the streets with the thick cousin of the mythical tomato soup: the salmorejo. But this time home, always feel better, especially because the dose of garlic is decided by you and not a man in a factory.

Well, first of all clarify that my salmorejo does not pretend to be neither your mother's, nor the whole life of Córdoba, nor the canon according to the Academy of Arts and Sciences of Salmorejo. It's how I do it and how I like it, without more. That's why I put very little garlic and a splash of fine instead of vinegar. That's why I don't abuse the egg. And that's why I don't do it with mortar but with a blender: blessed is he who has hours to pestle, but unfortunately I don't belong to that human group.

In my humble opinion, for the salmorejo to be really good it is necessary to use a good real ripe tomato, a bread as homemade as possible (the ideal is the Andalusian muffin) and a soft virgin olive oil of low acidity. The rest goes out alone. As for the garnish, the possibilities are multiple (ham, seafood, egg, tuna), but it motivates me especially with cod lightly marinated with lemon, pepper and bay leaf.

Difficulty

It is not necessary to be Cordovan.

Ingredients

For 4 people

Salmorejo

  • 750 gr. very ripe tomato
  • 150 gr. of breadcrumb from the previous day
  • 2 eggs
  • 1 clove garlic
  • 50 ml of fine wine
  • 150 ml of extra virgin olive oil
  • Salt

Cod

  • 100 gr. desalted cod
  • 1/2 lemon
  • 1/2 teaspoon black peppercorns
  • 1 bay leaf
  • Olive oil

Preparation

1. Put the cod in a bowl with a stream of lemon juice, pepper and bay leaf. Cover with olive oil, stir and reserve.

2. Cook the eggs 10 minutes. Pass them through cold water, peel them and set aside.

2. Crush the garlic with the side of a knife and rub with it the container that we are going to use for the salmorejo. If you want it to have more garlic flavor, leave the pieces of the tooth; If not, discard them.

3. Chop the tomato coarsely and put it in the bowl. Crush it and pass it through a Chinese to remove nuggets and skin (they can be left, but it is finer as well). Dip the bread with the wine and a little water if necessary to soften it, add it to the tomato and let it rest for a couple of minutes. Add the coarsely chopped egg and salt.

4. Thoroughly crush and, without stopping, gradually add the oil so that it emulsifies and forms a cream. Correct salt and cool in the fridge.

5. Serve cold in bowls or deep plates with the pieces of cod drained and crumbled on top.

Video: Bacalao ala Vizcaina or Basque style Cod Fish Stew (February 2020).

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