THE Easter arrived and, as tradition dictates, many Brazilians are already beginning to plan the special menu for family Sunday. And if there is a dish that is guaranteed presence at that time, it is the cod – Classic symbol of the Easter celebrations.
Thinking about it, we invite the renowned Chef Rafa Gomes to teach a Easy, lightweight and flavorful cod recipe ideal to make your Easter even more special. A practical preparation with fresh vegetables and a lot of aroma, perfect to surprise without complication.
Check out the step by step and take this touch of chef to your Easter table!
Roasted cod recipe with vegetables, accompanied by puree of peas with spinach and mint
Ingredients:
For cod:
2 codfish
2 ripe tomatoes
1 broccoli
1 purple onion
Black olives to taste
Extra virgin olive oil
Salt and pepper to taste
To the puree of peas and spinach:
1 small onion
2 garlic cloves
1 cup of peas
1 handful of spinach leaves
Mint leaves to taste
Extra virgin olive oil
Salt and pepper to taste
Water
Preparation:
Start by whitening the tomatoes: Dip them in a pan with boiling water and salt for about 30 seconds. Once you give the time of the tomatoes, remove them from hot water and transfer to a bowl of water and ice to interrupt cooking.
Then separate the flowers from broccoli. In the same pan, cook the broccoli for 2 minutes. Then also transfer to ice water.
Remove the skin from the tomatoes, cut them into four and remove the seeds, forming the “tomato petals”. Reserve. Slice the purple onion and set aside too.
Cut the cod slices into large pieces and arrange in a baking dish with a generous olive oil.
Add broccoli, purple onion, tomatoes and black olives. Drizzle with more olive oil, cover with aluminum foil and bake preheated to 180 ° C for 30 minutes.
As the cod bakes, prepare the puree: slice the onion and garlic cloves, and take them to a heated frying pan with olive oil. Saute until golden brown.
Add peas and spinach, season with salt and pepper, and cover with water. Let it cook for about 5 minutes.
Transfer everything to the blender, add the mint leaves, a drizzle of olive oil and adjust the salt and pepper. Beat until you get the texture of a creamy puree.
Remove the cod from the oven and serve with the puree. Ready!
A delicious recipe to make your Easter even more special.
Who is chef Rafa Gomes?
Rafa Gomes He has a degree in gastronomy from the Institute of Culinary Education in New York. During the 18 years he worked abroad, he worked on some of the best restaurants in the world, such as Mirazur (France) and Eleven Madison Park (New York), as well as being executive chef of the Grand Coeur Paris, alongside Mauro Colagreco.
Currently, the chef runs the Tiara, Leblon, Copy Kitchen restaurants, Itacoa, at Village Mall, Barra da Tijuca, and Tin Tin, a typical carioca tavern, also in Leblon. In addition, the chef is also responsible for the menu of three restaurants: Macaw (Beach Bar by the Sea with Tropical Culinary and units in Niterói and Buzios), Mano (in London, has a menu inspired by the fusion of Brazilian and Japanese cuisine) and Mahré (in São Miguel dos Miracles).
Importantly, Rafa Gomes participated in realities in which he was highlighted: he was the winner of Masterchef Professionals 2018, aired by Band, and won the program Iron Chef Brasil 2022, Netflix. In 2023, the chef of the year was elected according to the Veja Rio Magazine Award. In 2024, it was one of six chefs invited to the 5th edition of the MasterChef Brazil Festival at Beto Carrero World, lasting six months.
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The Post Cod recipe with vegetables, from chef Rafa Gomes, perfect for Passover appeared first on cnn Brazil V&G.
Source: CNN Brasil
Johanna Foster is an expert opinion writer with over 7 years of experience. She has a reputation for delivering insightful and thought-provoking articles on a variety of subjects. Her work can be found on some of the top online news websites, and she is currently lending her voice to the world stock market.
