This traditional Manresana cod recipe is based on one of the recipes compiled by the Manresano cook and gourmet Ignasi Domenech (1874-1976), in his "La Teca" cookbook. In its pages, he compiled stews and stews and desserts that were cooked on the stoves of the Manresa houses of the time. As well as two Manresana cod recipes: One with potatoes and quince aioli and the second with spinach, plums, raisins and pine nuts.

The recipe that I present to you today is Manresana Cod with Spinach, plums, raisins and pine nuts, to which I have given a special final touch, making a sweet muscatel wine reduction that is also incorporated into the base of the recipe. I have made these succulent cod fillets in the Skeppshult pan because it has enough presence that you can serve it directly to the table.

It is an easy traditional recipe, but it deserves to be on a Sunday or party table , the result is tasty and the accompaniment could not be lighter, so I encourage you to try this recipe from my city and my region .

Skeppshult iron skillet with wooden handle , Revol bowl and pallarès knife .

Ingredients for 4 people)

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

Revol Plate , Revol Bowl, Revol Cup No.W and pallares knife


  1. Macerate the raisins, plums and muscatel in a bowl for one hour.
  2. Blanch the spinach for a minute. Strain and cut the cooked spinach into a bowl filled with cold water and strain again. Booking.
  3. Separate the nuts 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 sauce with the onion, oil and a pinch of salt, over low heat for 15 to 20 minutes. Every time you see that it is toasted too much, add half a glass of water, so it will take on a nice uniform golden color and almost caramelized. When it's almost done, add the garlic and sauté for a minute.
  5. Prepare the cod. Coat it with flour and fry in a pan with plenty of hot oil, skin side up. When it's golden, carefully flip it over; once fried on both sides, remove from the heat and place the loins on a plate with absorbent paper.
  6. Add the nuts, spinach and cod to the onion sauce and the muscatel reduction. Leave a couple of minutes for all the flavors to permeate well and turn off the heat.
  7. With the remaining 250ml, prepare a muscatel reduction in a saucepan until a third remains. When tempered it will acquire the consistency of a caramel.
  8. When you are going to serve the Revol dish, serve the portion of cod loin with spinach and nuts and sauce with a string of muscatel reduction. This final touch makes all the difference in this recipe. Do not hesitate.


Claudia said:

Ooooh, gracias por tu bonito mensaje, María Jesús!

Claudia said:

Ooooh, gracias por tu bonito mensaje, María Jesús!

María Jesús said:

Me encanta tu blog. Gracias por tus recetas.

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