Cod with Peas and Parsley | Omar Allibhoy's Tapas Revolution
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- čas přidán 30. 03. 2016
- Omar Allibhoy's light and flavour-packed Spanish cod dish is surprisingly quick and simple to make, meaning it is the perfect recipe to rustle up as a midweek supper. Or enjoy eating outdoors in the summer with a crisp glass or white wine or Sangria.
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Guys, there is another video of Omar making this dish, but with a little and yet required variation. He sears the cod fillets skin side down in olive oil so the skin becomes crispy for about 5 minutes. takes them out of the pan and then allows them to rest. Then he makes the sauce like in this video and adds the cod fillets flesh side down into the sauce to allow them to cook thru. I think that variation though adding more time to the cooking makes for a much better dish because the crispy skin is just delicious. He also adds par boiled asparagus (asparagus boiled for minute and left to cool down in icy water) as the same time as adding the peas and clams. but I suppose adding the asparagus is optional :)
We were so impressed by this delicious cod dish from Omar Allibhoy and we can't wait to try it again. Do let us know if you give it a go. We'd love to see your pictures on Facebook or Instagram!
¡Qué buena pinta!
hmmm love cod! This dish looks amazing! :)
+Cooking with Julia Glad you like. It's very yummy! =)
What's the reason for putting the flour?
Thank you for your comment. The flour is added to help thicken the sauce but you could leave it out if you prefer a thinner sauce. It's a great dish!
Thank you!!!!
to ethicken the esauce, so it is really eawesome and totally like his emum's edish.
Flour in sauces masks all the flavors...
This recipe uses flour to thicken the sauce, but you could leave it out if you prefer. Do let us know if you give it a go!
I know, my point is that it is an old fashioned and lazy way of thickening sauces. He could have just blended some of the peas to improve the texture of the sauce