Macaroni with Cod
400 g spaghetti
600 g cod ruffles
3 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon chopped onion
1/2 cup white wine
1/2 cup fish broth
20 black olives, sliced
Fresh parsley to taste
Garlic-Port Wine Emulsion
02 cloves of garlic
1 tablespoon minced garlic
1 tablespoon chopped onion
1/2 cup fish broth
1/2 cup Port wine
2 tablespoons olive oil
Salt and pepper to taste
Macaroni with Cod
400 g spaghetti
600 g cod ruffles
3 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon chopped onion
1/2 cup white wine
1/2 cup fish broth
20 black olives, sliced
Fresh parsley to taste
Garlic-Port Wine Emulsion
02 cloves of garlic
1 tablespoon minced garlic
1 tablespoon chopped onion
1/2 cup fish broth
1/2 cup Port wine
2 tablespoons olive oil
Salt and pepper to taste
Cook the macaroni in abundant boiling water with salt until al dente
Drain and reserve
Sear the garlic and onion in olive oil
Add the cod ruffles and flambe with white wine
Let it dry slightly, then add fish broth, olives, and parsley
To prepare the Garlic-Port Wine Emulsion: slice the garlic scapes and sauté them in olive oil with garlic, onion, and Port wine
Season with salt and pepper to taste
Add the fish broth and cook for approximately 3-4 minutes
Blend everything in a liquidizer and reserve
Assembly: reheat the macaroni with cod ruffles, place it in the center of the plate, and surround it with the Garlic-Port Wine Emulsion.
