I have decided to start using my wonderful cook books when it comes to cooking and not use too much of the internet’s resource. The internet is an amazing one -stop shop for recipes, but sometimes, as with shopping I like to not bother with the multi-deals and pre packaged offers of the big chains and try something a little more personal :).
So here we go with this one I got for Christmas, The family meal by Ferrán Adrià. Ferrán Adrià is a Spanish cook (from Cataluña) famous for his Restaurant El Bulli which is in Girona. In El bulli they investigated and developed new techniques to create dishes such us vanilla potatoes with crayfish, thai ice cream nigiri with lime marshmallows or lobster in curry with granadilla air-foam and cardamom.
This book is not about those recipes, in fact is about the food the staff used to eat at El Bulli, so the recipes are simple and it has beautiful step-by-step pictures that make your cooking experience very easy.
I cooked this very tasty recipe of makerrel and potatoes, but I used Cod instead. Tim enjoyed it a lot! 🙂
- 1 cod fillet
- 3 medium potatoes
- 3-4 garlic cloves
- olive oil
- fresh chopped parsley
- 1tsp sweet paprika
- 1-2 tbsp tin tomatoes
- 1 tsp corn flour
- 400-500 ml fish stock
Get ready the Cod and start cutting the potatoes. To do so crush them (see pictures below) so they release more starch that will make the stew thicker.
Add the potatoes and stir for a while until they get a good red colour from the paprika and tomatoes. Add half of the stock and simmer for about 20min until the potatoes are tender. Season the cod and add to the pan, cook for 5 minutes. Mix the corn flour with some cold water and add to the pan mixing it well (being careful not to break the fish or potatoes).
Para ver la receta en español haz click aquí.
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