This Porto Morhua Riberalves Cod loin is incredible! The flavor is mild, but striking. The consistency is wonderful! Just try it so you understand what I’m talking about! The combination with the broccoli risotto was perfect.
If you are looking for a sophisticated but easy-to-make recipe, this is my suggestion! Absolutely!
For the cod:
– 1 kg of Riberalves cod loin
– 1/2 cup of olive oil
Defrost the cod, remove the skin and cut the fillet into slices about two fingers wide. Place in a refractory and drizzle with olive oil. Bake in a medium oven for 40 minutes. Look how practical! It comes salted at the perfect point to use!
Meanwhile prepare the risotto.
For the risotto:
– 1/2 chopped onion
– 1 tablespoon of crushed garlic
– 3 tablespoons of olive oil
– 1 cup of risotto rice
– 2 cups coarsely chopped broccoli florets
– 1.5 liters of vegetable broth (homemade or industrialized)
– 1/2 cup of parmesan cheese
Sauté the onion in olive oil. Add the garlic and, before it turns golden, add the broccoli. Sauté quickly and add the rice, mixing everything. Add a ladle of the broth, which must be heated. Keep the mixture on low heat, stirring constantly until the liquid almost dries. Repeat the operation until the rice is soft and the broccoli is almost dissolved. Lower the heat and add the parmesan.
For the garlic oil:
Heat three chopped garlic cloves with 1/2 cup of olive oil over low heat. When the garlic turns golden, turn off the heat.
Assembly:
Place a portion of risotto on the plate, over it a portion of the roasted cod fillet and drizzle with garlic oil.
Difficulty level: easy
Preparation time: 45 minutes
Yield: 4 servings
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