400 g of cod loin
1/3 cup of black raisins (50 g)
1/3 cup of pine nuts (60 g)
2 tablespoons of chopped fresh parsley
2 tablespoons of lemon juice
1/4 cup of olive oil (60 ml)
1/2 teaspoon of salt
a pinch of black pepper
400 g of cod loin
1/3 cup of black raisins (50 g)
1/3 cup of pine nuts (60 g)
2 tablespoons of chopped fresh parsley
2 tablespoons of lemon juice
1/4 cup of olive oil (60 ml)
1/2 teaspoon of salt
a pinch of black pepper
In a large bowl or pot, place the cod loin, cover with cold water, wrap with plastic wrap and refrigerate for 48 hours, changing the water at least four times to desalinate
Rinse the cod loin under running water and pat dry
Remove the skin and bones. Reserve
In a small saucepan, boil 1 cup of water (240 ml) over high heat
Add the raisins and simmer for about 2 minutes
Drain and blot with paper towels. Reserve
In a medium saucepan, place the reserved cod loin, cover with water and simmer over high heat
Reduce the heat to medium and simmer for about 10 minutes
Drain, separate the fish into large flakes and transfer to a serving dish
Distribute the raisins and pine nuts over the cod, sprinkle with parsley, drizzle with lemon juice and olive oil
Dust with salt and black pepper, cover with plastic wrap and let it rest at room temperature for about 30 minutes before serving
400 calories per serving
White fish, like Chilean Chardonnay Montes Oak Barrel 97, $14, and Casa Concha, R$20.80
