Cod a la Manresana

This traditional recipe for Codfish a la Manresana is based on one of the recipes compiled by the Manresan chef and gastronome Ignasi Domenech (1874-1976), in his recipe book "La Teca". In its pages, he compiled stews and casseroles and desserts that were cooked in the kitchens of the Manresan houses of the time. As well as two recipes for Codfish a la Manresana: one with potatoes and quince aioli and the second with spinach, plums, raisins and pine nuts.

The recipe I am presenting to you today is Codfish a la Manresana with spinach, plums, raisins and pine nuts, to which I have given a special final touch by preparing a reduction of sweet muscatel wine that is also incorporated into the base of the recipe. I have prepared these succulent cod fillets in the Skeppshult frying pan because it has enough presence so that you can serve it directly to the table.

This is an easy traditional recipe, but it deserves to be on a Sunday or holiday table . The result is tasty and the accompaniment couldn't be lighter, so I encourage you to try this recipe originating from my city and my region.

Skeppshult iron frying pan with wooden handle , Revol bowl and Pallarès knife .

Ingredients (for 4 people)

• 4 pieces of desalted cod loin
• 100 g fresh spinach
• 40 g fried pine nuts
• 40 g of currants
• 10 dried plums
• 200 g onion
• 2 garlic cloves
• 150 ml of sweet muscatel wine
• flour to coat the cod
• olive oil
• salt and pepper
• Muscat Reduction: 250 ml of sweet Muscat wine

Revol Plate , Revol bowl, Revol No.W mug and Pallarès knife

Preparation

1. Marinate the raisins, plums and muscatel in a bowl for one hour.
2. Blanch the spinach for one minute. Strain and boil the spinach in a bowl filled with cold water and strain again. Set aside.
3. Separate the dried fruit from the muscatel and reduce the liquor by half in a saucepan and set aside.
4. Slice the onion and garlic. In the Skeppshult pan Prepare a sauté with the onion, oil and a pinch of salt, over a low heat for 15 to 20 minutes. Every time you see that it is browning too much, add half a glass of water, so that it will take on a nice, uniform, almost caramelized golden color. When it is almost done, add the garlic and sauté for a minute.
5. Prepare the cod. Coat it with flour and fry it in a pan with plenty of hot oil, skin side up. When it has browned, carefully turn it over; once fried on both sides, remove from the heat and place the fillets on a plate with absorbent paper.
6. Add the nuts, spinach and cod to the onion sauté and muscatel reduction. Leave for a couple of minutes so that all the flavours are well infused and then turn off the heat.
7. With the remaining 250ml, prepare a muscatel reduction in a saucepan until there is a third left. When it cools, it will acquire the consistency of caramel.
8. When you are ready to serve the Revol dish , serve the cod loin with spinach and nuts and add a little of the muscatel reduction. This final touch makes all the difference in this recipe. Don't hesitate.