600g of cod loin
2 tablespoons of lemon juice
1 cinnamon stick
1 cup of all-purpose flour (120g)
2 lightly beaten eggs
1 cup of cake flour (100g)
1/2 cup of olive oil (120ml)
For the sauce
3 tablespoons of olive oil
100g of fresh pork rind, cut into 1.5cm cubes
3 medium carrots (360g) peeled and chopped coarsely
2 medium onions (200g) finely chopped
1/2 cup of dry white wine (120ml)
1/2 tablet of beef broth dissolved in 1 cup of hot water (240ml)
2 tablespoons of Porto wine
2 tablespoons of lemon juice
3 tablespoons of chopped fresh parsley
3 egg yolks
600g of cod loin
2 tablespoons of lemon juice
1 cinnamon stick
1 cup of all-purpose flour (120g)
2 lightly beaten eggs
1 cup of cake flour (100g)
1/2 cup of olive oil (120ml)
For the sauce
3 tablespoons of olive oil
100g of fresh pork rind, cut into 1.5cm cubes
3 medium carrots (360g) peeled and chopped coarsely
2 medium onions (200g) finely chopped
1/2 cup of dry white wine (120ml)
1/2 tablet of beef broth dissolved in 1 cup of hot water (240ml)
2 tablespoons of Porto wine
2 tablespoons of lemon juice
3 tablespoons of chopped fresh parsley
3 egg yolks
In a large bowl or container, place the cod, cover with cold water, wrap in plastic film and refrigerate for 48 hours, changing the water four times or more during that time to desalinate
Wash the cod under running water and drain
Remove the skin and bones and cut it into 2cm cubes
Season the cod with lemon juice and cinnamon
Coat the cod in flour, then egg, and finally cake flour
Heat olive oil in a large pan over high heat
Fry half of the cod, stirring occasionally, until golden brown (about 5 minutes)
Remove with a slotted spoon and let drain on paper towels
Fry the remaining cod in the same pan and drain. Reserve
Prepare the sauce: In a medium pan, heat olive oil over high heat
Add pork rind, cover and fry, stirring occasionally with a wooden spoon, until golden brown (about 5 minutes)
Add carrots and onions and cook, stirring occasionally, until tender (about 5 minutes)
Add white wine and let it evaporate (about 5 minutes)
Add remaining ingredients, reduce heat and simmer until the sauce thickens slightly (3 minutes)
Remove from heat
Arrange reserved cod in a serving dish, drizzle with sauce and serve immediately
544 calories per serving.
