Manresan-style Cod

This traditional recipe for Manresana-Style Cod is based on one of the recipes compiled by the chef and gastronome from Manresa, Ignasi Domenech (1874-1976), in his cookbook "La Teca". On its pages, he gathered stews, braises, and desserts that were cooked on the stoves of Manresa households of the time. As well as two recipes for Manresa-style cod: one with potatoes and quince aioli and the second with spinach, plums, raisins, and pine nuts.

The recipe I’m presenting today is Manresana-style Cod with spinach, prunes, raisins, and pine nuts, to which I’ve given a special final touch by making a reduction of sweet Muscat wine that is also incorporated into the base of the recipe. I prepared these succulent cod loins in the skillet Skeppshult because it has enough presence for you to serve it directly at the table.

This is an easy, traditional recipe, but one that deserves to be in a Sunday or festive table, the result is tasty and the side couldn't be lighter, so I encourage you to try this recipe originally from my city and my region.

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

Ingredients (serves 4)

• 4 pieces of desalted cod loin
• 100 g of fresh spinach
• 40 g of fried pine nuts
• 40 g of currants
• 10 prunes
• 200 g of onion
• 2 garlic
• 150 ml of sweet Muscat wine
• flour for coating cod
• olive oil
• salt and pepper
• Moscatel reduction: 250 ml of sweet Moscatel wine

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

Preparation

1. Soak the raisins, the prunes, and the Moscatel in a bowl for one hour.
2. Blanch the spinach for one minute. Drain and stop the cooking of the spinach in a bowl filled with cold water, then drain again. Set aside.
3. Separate the dried fruit from the muscatel, reduce the liqueur by half in a saucepan, and set aside.
4. Slice the onion and the garlic. In the frying pan Skeppshult, prepare a sofrito with the onion, oil, and a pinch of salt, over low heat for 15 to 20 minutes. Whenever you see it browning too much, add half a glass of water; that way it will take on a nice, even golden color, almost caramelized. When it's almost done, add the garlic and sauté for one minute.
5. Prepare the cod. Coat it in flour and fry in a pan with plenty of hot oil, skin side up. When it’s golden, carefully flip it; once fried on both sides, remove from the heat and place the fillets on a plate lined with paper towels.
6. Add the nuts, spinach, and cod to the onion sauté and the Muscatel reduction. Leave it for a couple of minutes so all the flavors soak in well, then turn off the heat.
7. With the remaining 250ml, make a muscatel reduction in a saucepan until only one third remains. As it cools, it will take on a caramel-like consistency.
8. When you're going to serve to the Revol plate Serve the cod loin portion with spinach and nuts, and finish with a drizzle of muscatel reduction. This final touch makes all the difference in this recipe. Don't hesitate.