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  • Carlos Sarmiento

Iberian Cod with golden potatoes, lemon-zested asparagus & 2016 Cabeca de Toiro Reserva wine


(Photo: Carlos Sarmiento)

Whether it comes from Portugal or Spain, it’s undeniable that Iberian cuisine boasts a myriad of the world‘s most renowned and assorted seafood dishes.


Bacalhau (Portuguese), Bacalao (Spanish) or Cod, is by far the most widely known and prepared fish in this celebrated type of cookery.


I fondly remember visiting Portugal for the first time, arriving to Lisbon as the sun was setting and heading out dinner to a traditional seafood restaurant. What impressed me the most was that there were over 10 types of cod dishes on the menu!

(Photo: Ilja Tulit)

For today‘s posting, I am introducing one of the more classic renditions of Iberian style cod, prepared with onions, peppers and tomatoes.

To pair this succulent dish, I am introducing an amazing Portuguese red wine. Yes, red wine! Trust me, this red blend wine will enhance the earthy flavors of the peppers and tomatoes and at the same time, delicately balance the sharpness of the cod itself.


Let‘s get cooking!

Menu: Iberian style Atlantic Codfish with pan fried golden potatoes and lemon-zested asparagus.


Wine pairing: 2016 Cabeca de Toiro Reserva Red (Tejo, Portugal)


Serves 2-4


Ingredients

Cod:

  • 1.5 pounds of Atlantic Cod loin

  • 1 large red onion cut in approximately 1/8 inch thick quartered slices

  • 2 tomatoes, quartered and seeded

  • 4-5 small sweet peppers (assorted colors), cut in approximately 1/2 inch pieces, seeded.

  • 1 can (28 ounces) of San Marzano peeled tomatoes

  • 1/2 cup of fresh parsley, finely chopped

  • 1/4 cup extra Virgin olive oil

  • 1 teaspoon of paprika

  • Sea salt & cracked pepper


Potatoes:

  • 1 package (approximately 1.5 pounds) of golden potatoes

  • 1 small yellow onion, finely diced

  • 2 tablespoons of extra Virgin olive oil

  • Sea salt


Asparagus:

  • 1 punch of fresh asparagus (approximately 10 ounces)

  • Zest of 1 lemon

  • 3 tablespoons of extra Virgin olive oil

  • Sea salt and cracked pepper


Garnish: 1 lemon, cut in wedges.


Directions

Cod:

  • Preheat oven to 400 degrees F.

  • In a medium bowl, mix onions, quartered tomatoes, sweet peppers, approximately 4 tablespoons of extra Virgin olive oil and paprika. Transfer mixture to non-stick sheet pan and roast in oven for approximately 15 minutes.

  • In a Dutch Oven pot or oven-proof ceramic deep dish (with lid), lightly cost the bottom of pot with olive oil. Season cod loin on both sides with salt and pepper and place inside pot.

  • Arrange roasted mixture of onions, tomatoes and peppers around the fish.

  • Carefully place San Marzano tomatoes around the fish, making sure a good part of the fish is exposed. Sprinkle chopped parsley around the fish.

  • Drizzle a little extra Virgin olive oil on top of the fish. Cover with lid and cook in 400 degree F oven for 35 minutes.

  • Carefully remove lid form pot and continue cooking for an additional 5-7 minutes.


It should look something like this, when done:

(Photo: Carlos Sarmiento)


Potatoes:

  • Cut potatoes is half and soak them in chilled water diluted with a teaspoon of salt for 15 minutes.

  • In large frying pan, add oil can sauté onions low heat and until onions are translucen.

  • Drain and pat dry potatoes.

  • Add potatoes to frying pan and cook with onions on low heat until potatoes are cooked through (potatoes should be golden).


Asparagus:

  • Preheat oven to 400 degrees F.

  • Place asparagus in an ovenproof glass Pyrex. Season with sea salt, cracked pepper, lemon zest and extra Virgin olive oil.

  • Cook in oven for 15 minutes. Remove from oven.


Serve it up!

Having cooked the cod in a ceramic cookware provided me with a great opportunity to elegantly present the cod dish.


Once everyone has seen the cod presentation, it really becomes a family style dinner, where everyone serves themselves what they want.


Never the less, you can still plate these dishes in a creative way, especially because they feature so many amazing colors and textures in which its final presentation can only be appreciated with individual servings.


So, for individual servings, place a small cut of the cod in the center of the dish.

  • Arrange a few peppers and tomatoes on one side of the fish and some potatoes on the other side.

  • Add a few asparagus spears either on top or on the back of the dish and garnish with a lemon wedge.

  • Finally, drizzle a little extra sauce from the cod pot on top of the fish and around the plate itself.


Bom apetite! Enjoy!

(Photo: Carlos Sarmiento)

(Photo: Carlos Sarmiento)


(Photo: Carlos Sarmiento)


(Photo: Carlos Sarmiento)


(Photo: Carlos Sarmiento)


(Photo: Carlos Sarmiento)


(Photo: Carlos Sarmiento)


About the wine...

Cabeca de Toiro (or ‘Head of the Bull’ in Portuguese) is produced on the historic São João Batista Estate estate in in the parish of Brogueira, municipality of Torres Novas, within the Tejo Wine Region.

An excellent microclimate (close to the Tagus River) and the quality of the soil contribute to the production of top-quality wines. The 96 hectares of vineyards (76 red grapes and 21 white grapes) are equipped with drip irrigation and are planted in vertical trellises.


Vineyards are maintained according to an integrated production system, giving priority to ecological and certificated methods (soil conservation and biodiversity maintenance) that minimize the harmful side effects and the use of agro chemicals, in order to protect the environment and the human health.


Quinta São João Batista is in the vicinity of the Natural Reserve of Paul of Boquilobo and is a sanctuary for the animals from this Reserve that choose it for nesting and habitation.


2016 Cabeca de Toiro Reserva Red

(Tejo, Portugal)

(Photo: Carlos Sarmiento)


Tasting notes: Intense garnet color with ripe red fruits with nice toasty notes aroma.

Fruity, smooth and full-bodied with a harmonious ending flavor.


Grapes:

34% Syrah

33% Castelão

33% Touriga-Nacional


Food pairing: Great wine to accompany grilled fish, white and red meats and structured cheeses.


For more information, visit:

http://www.winesellersltd.com/wine/Tejo/Cabeca%20de%20Toiro/Cabeca%20de%20Toiro%20Reserva%20Red/2016.html

&

https://www.winesellersltd.com

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Decorative wine drip collar by: https://dripstosips.com

(Special discount promo code: CFW15)


(Photo: Rui Silvestre)




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