THE TOMATO-SILK REEF

(Our Play on Bacalhau à Lisbonense)

THE TOMATO-SILK REEF

Ingredients: 400g Salt Cod (soaked, thick loins), 2 Large onions (sliced), 2 Bell peppers (strips), 4 cloves Garlic, 1 tsp Smoked paprika, 1 tsp Black pepper, 100ml Extra virgin olive oil, 100ml Tomato passata, 1 tbsp White wine vinegar...

Ingredients

  • 400g Salt Cod (soaked, thick loins)
  • 2 Large onions (sliced)
  • 2 Bell peppers (strips)
  • 4 cloves Garlic
  • 1 tsp Smoked paprika
  • 1 tsp Black pepper
  • 100ml Extra virgin olive oil
  • 100ml Tomato passata
  • 1 tbsp White wine vinegar

Cooking Method

  1. The Scorch Fry onion and pepper strips in oil until charred and sweet; push to the side.
  2. The Architect Sear cod loins in the same pan for 3 minutes per side until golden; remove cod.
  3. The Bloom Add spices, garlic, and vinegar to the pan with a 30ml splash of water; the steam will release the piquant oils.
  4. The Swell Add passata; return cod and the veg strips. Simmer for 10 minutes until the liquid reduces to a thick red lacquer.
  5. The Final Flourish Top with raw fresh parsley, hard-boiled egg slices, and black olives.

Cuisine: Portuguese

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