Spanish-style cod dish, cod gratin served with aioli sauce.

@dalmond #cod #gratin
In the Spanish restaurants Vinitus and Ciutat Comtal in Barcelona, they serve a tapas dish called "Honey-glazed Cod". It consists of cod topped with alioli (garlic mayonnaise made with olive oil) and a layer of tomato jam at the bottom.
In Spain, "bacalao" refers to salted cod. Salted cod, prepared in Norway, is exported to various regions in Southern Europe, with Portugal and Spain being the most significant demand areas.
Soaked salted cod can be cooked in the same way as fresh cod, and you can also use fresh cod or thawed frozen cod instead of salted cod. Personally, I agree that honey-glazed cod made with fresh cod has a delightful texture. Enjoy your cooking :)
[Alioli Sauce]
- 200ml of olive oil
- 2 cloves of garlic
- 1/2 teaspoon of salt
- 1 egg
In a blender, combine olive oil, garlic, salt, and egg. Blend until the mixture becomes thick and creamy.
[Tomato Jam]
- 300g of tomatoes
- 1.5 tablespoons of sugar
- 1 tablespoon of honey
- 2 tablespoons of red pepper flakes
- 1 tablespoon of olive oil
- 1 tablespoon of lemon juice
1. Blanch the tomatoes in boiling water for about 20 seconds, then chop them into small pieces.
2. In a saucepan, combine the tomatoes, sugar, honey, red pepper flakes, olive oil, and lemon juice. Cook for 20 minutes to evaporate the liquid.
Spread the alioli sauce on the cod, then bake it in a preheated oven at 200 degrees Celsius for 10-12 minutes. Adjust the cooking time according to the thickness of the cod fillets. Before serving, top it with tomato jam and enjoy!
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