Poached Cod Fillet: let’s make with our recipe!
Poached Cod Fillet in Il Casolare Unfiltered Extra Virgin Olive Oil
Ingredients
- 4 Cod fillets (180 gr each)
- 300 ml Il Casolare Unfiltered Extra Virgin Olive Oil
- 5 sprigs Thyme
- 2 cloves Garlic
- 3 tbsp Coarse salt
Beans
- 300 g Dry cannellini beans (soaked overnight)
- 3 cloves Garlic (thinly sliced)
- 200 ml Il Casolare Unfiltered Extra Virgin Olive Oil
- 1 Carrot
- 1 stick Celery
- 1 Shallot
- 1 leaf Bay
- 10 sprigs Thyme
Peppers
- 1 Kg Romanesco peppers
- 1 clove Garlic (finely grated)
- 3 sprigs Marjoram (roughly chopped)
- to taste Sea salt
Battuta
- 200 g San Marzano tomatoes
- 25 g Capers
- 100 g Black olives (roughly chopped)
- 5 g Basil
- 30 ml Il Casolare Unfiltered Extra Virgin Olive Oil
Salsa verde
- 200 g Parsley flat
- 80 g Stale bread
- 100 ml Red wine vinegar
- 30 g Anchovies in oil
- 10 g Pickled onions
- 5 g Capers
- 100 ml Il Casolare Unfiltered Extra Virgin Olive Oil
Instructions
- Drain the cannellini beans and transfer into a large saucepan, with the vegetables, bay leaf and cover with water.
- Bring to the boil and simmer until almost completely cooked.
- Season with salt and remove from the heat.
- Add garlic and thyme into a frying pan with the Il Casolare olive oil and fry until the garlic is golden in colour.
- Add the beans and cook until creamy.
- Place part of the coarse salt in a container, lay the cod fillets on top and cover with the remaining salt.
- Leave for 8-10 minutes, then rinse with cold water and dry out with a kitchen cloth.
- For the Salsa Verde, soak the bread in the vinegar and squeeze out the liquid.
- Put the parsley leaves, bread and rest of the ingredients in a food processor, blitz until creamy but still a bit rustic and adjust with salt, if needed.
- Roast the peppers on a charcoal grill until the skin is burnt.
- Place in a container, cover with a lid and leave to cool.
- Remove the skin and seeds and cut into long strips.
- Season with salt, marjoram, garlic and Il Casolare olive oil.
- Blanche the tomatoes in boiling water for 30 seconds, then cool in iced water.
- Peel, cut into quarters, remove seeds and dice at about 1cm.
- Mix the black olives, diced tomatoes, capers, Il Casolare olive oil and chopped basil.
- Preheat oven at 75°C.
- Pour the Il Casolare olive oil in a deep pan, add the thyme, garlic and cod.
- Cook for about 40 mins.
- Drain the cod from the oil and place on a serving dish on top of the cannellini beans and roasted peppers, add the salsa verde and olive battuta.
We wanted to use our Il Casolare Unfiltered Extra Virgin Olive Oil to create a timeless and rustic Italian dish that is comforting and tasty.
We worked with acclaimed Italian chef Francesco Mazzei to collaborate on this delicate yet robust poached cod dish to really bring out the flavours of Il Casolare. Working effortlessly together, the creamy cannellini beans, roasted red peppers and olive battuta create flavours that can stand alone on their own but are really brought to life when drizzled with the salsa verde.
Chef Francesco Mazzei was born and raised in Calabria, on the toe of Italy’s boot. After catering college in 1992, Mazzei moved from Calabria to Rome and then on to London where he landed a job at The Dorchester in Mayfair. He went on to open restaurants around the world, where dishes from Calabria, Puglia, Sicily and Sardinia took centre stage. In June 2015 mazzei joined D&D’s restaurant Sartoria in Mayfair as chef patron, with plans to create a “temple of italian cuisine”. In the past few years, Chef Mazzei has appeared on television screens across the UK, including shows such as Saturday Kitchen and MasterChef.
TOP TIPS
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We recommend soaking the cannellini beans overnight, but if you’re short on time, then using beans from a tin still work just as good.
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The cod should be flaky and light, so be careful not to overcook during the last step.
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Can’t find any marjoram? Try using oregano instead.
