Bacallaneries Rafols , S.L. Poligono Industrial Matas, Nave H. 08780 Palleja ( Barcelona) SPAIN
Bamboo steamed Cod Code: MO
Name of the dish Bamboo steamed Cod  with sour cream yogurt, kimchi mayonnaise and croutons Ingredients 1 Super Cod portion (180/200 gr.) ( MO-P)    Herbs, bay leaf and rosemary    ‘Dashi’ broth     Seasonal vegetables     Sour cream yogurt    Kimchi mayonnaise (fermented Korean cabbage)    Croutons
How to prepare
CARPACCIO RECIPE Code: CAR
Name of the dish Pizza with Cod Carpaccio and fresh artichokes Ingredients Pre-cooked thin pizza base  4 slices of Cod Carpaccio (CAR ) 3 ripe tomatoes  2 fresh artichokes  Cured Parmesan cheese Fresh herbs 50g of brown bread Ponzu vinaigrette Calamata olives Fresh basil
How to prepare
Blanch the tomatoes, peel them carefully and take out the heart and the seeds. Break them into rough pieces with your hands to put on the pizza base. Peel   the   artichokes   straight   away   so   that   they   do   not   discolour,   cut   thinly   and   dress   with   oil and salt. Top   the   pizza   base   with   tomato,   artichokes,   olives,   a   little   basil   and   cover   with   the   cod carpaccio strips. Lightly   dress   the   cod   with   ponzu   vinaigrette,   garnish   with   fresh   herbs,   a   few   slices   of artichokes, grate the brown bread and  a little Parmesan.
We must be careful that
At   the   time   of   serving,   put   the   pizza   over   a   griddle   to   heat   only   the   base   but   maintain   the top cold. The base is hot and the top is cold, the contrast is the success of the dish
Boil   the   cod   in   a   bamboo   Steamer,   over   a   bowl   of   boiling   water   (lightly   scented   with aromatic herbs, rosemary and laurel) for about 3 minutes.   Remove   the   cod   and   let   stand   in   a   bowl   for   2   minutes   (discard   the            water   use   for   steaming) Replace   the   Cod   in   the   Bamboo   steamer   on   baking   paper   (to   release   its   juice)   and   put   in   a bowl with Dashi broth and seasonal vegetables.   Add the sour cream of yogurt on top of the cod and the Kimchi mayonnaise and croutons.    For   de   final   touch,   spray   the   Cod   with   a   little   Dashi   broth,   (which   already   has   the   cod   juices and vegetables)
COD WITH TOMATO AND “PIL-PIL SAUCE” Código: LV
Name of the dish Warm Sashimi Cod  in its  ‘pil-pil’ sauce, tomato and spring onion Ingredients 1 Portion Cod Loin (220gr ) (LV) Virgin olive oil Spring onions Chicken stock Conserved cherry tomatoes
How to prepare
Cut the spring onions into strips and the conserved cherry tomatoes into halves.  Sear   the   supreme   cod   in   a   hot   pan   with   very   little   oil,   at   first   until   the   skin   lifts   off,   then   turn it over and brown it on all sides, reserve  the skin. When   the   cod   is   browned,   keep   it   in   the   same   pan,   add   the   chicken   stock,   tomatoes   and onion gradually in order to bond with the juices that the cod gave off during cooking
We must be careful that
The skin is crisp and the cod should end up as if it were sashimi.
COD  TAPA RECIPE Code: TAPS
Name of the dish ‘Cod Tapa’ with gnochis, Cod Tripe and Shiitake mushrooms Ingredients 1 piece of “Cod Tapa” (TAPS ) Cod Tripe  Shiitake Mushrooms  Chives   Butter Virgin olive oil  Gnochis 
How to prepare
Heat the virgin olive oil to 60C. In   a   separate   saucepan   with   1.5   litres   of   water   and   a   tablespoon   of   salt,   boil   the   gnochis, until they float  (this means that they are cooked). Clean the tripe and the mushrooms. Chop   the   chives.   Deep   fry   the   cod   submerged   in   oil   at   60ºC   about   2'   and   remove   from   the heat. Meanwhile   pre-heat   a   non-stick   pan   and   sear   the   deep   fried   cod   with   care,   once   the   skin   is crisp,   remove   the   “cod   tapa”   and   put   aside.   In   the   same   pan   fry   the   drained   gnochis   in butter, once golden add the mushrooms and tripe( not blanched). Fry   and   add   a   little   water   from   cooking   the   gnochis,   do   not   add   salt   as   the   water   is   already salted. Finally add the chopped chives and a little fresh lemon zest.  
We must be careful that
When cooking the cod, it is done in the two ways in order to give a different texture to the cod: crispy skin, fried outside and semi raw inside. 
CODFISH  BOMBON RECIP Code: EX
Name of the dish Cod Bombón with Iberian bacon, mayonnaise and  caviarolio Ingredients Shredded   Virgin Olive Oil Bay leaf Garlic Black pepper Mayonaise of horseradish   Caviarolio Fresch herbs Iberian Bacon 
How to prepare
Heat the oil with the garlic, with the bay leaf, black pepper, to confit the Cod. Once   confited,   crumble   the   Cod   in   a   pot,      decant   the   oil      to   collect   gelatinous   juice   that leaves the Cod and whip the oil like a cared “brandada”  and put into molds.   Freeze the bacon, to cut into thin slices.  To   the   final   touch,      remove   from   the   pan   and   cover   it   with   a   thin   slice   of   bacon,   We   will   give a   touch   of   heat   in   the   grillto   melt   the   bacon   fat,   put   it   over   a   thin   tost   bread   and   little   a mayonnaise, we will give a point of horseradish, caviarolio and fresh herbs.
We must be careful that
The brandada emulsion, We must not stop add oil, to not cutting.
SHREDDED RECIPE Code: EX
Name of the dish Bun  -  Shredded  Ingredients Shredded Cod. Tinned peeled Italian tomatoes Spring onions Seaweed salad   Black olives (chopped) Virgen olive oil Saffron  Szechuan green pepper 1 Bun 
How to prepare
Drain the tinned whole peeled tomatoes, chop into rough pieces.  In    a    separate    bowl    break    up    the    cod    with    hands    and    add    the    chopped    olives,    finely chopped    spring    onion,    seaweed    salad,    sesame,    a    little    Szechuan    green    pepper    freshly ground, olive oil and mix. Steam   the   rolls   in   a   bamboo   steamer   for   5',once   hot,   carefully   fill   the   bun   with   tomato,   the cod mixture and strands of saffron.  
We must be careful that
The bun should be quite warm, but the filling cold. The contrast is the key.
Special utensils
Bamboo steamer.
CODFISH FRITTERS RECIPE Code: BU
Name of the dish Fried and steamed Cod Fritters Ingredients 150g of fritter dough  One fresh egg 1 lemon 1 orange Fresh herbs
How to prepare
Blend half of the dough mix with the beaten egg for later steaming in bamboo. Fry the other half of the dough mix in a deep frying pan. Serve fritters alternately with lemon zest, orange zest and fresh herbs
We must be careful that
The steaming is done when the bamboo steamer is very hot with plenty of steam.
Special utensils
The texture obtained and the technique of using a bamboo steamer is both healthy and delicious.
CODFISH FRITTERS RECIPE Code: BU
Name of the dish Chinese Bread Sea and Mountain Ingredients Chinese Bread     Black Sausage    Dough Cod Fritters    Thin slices of ham    Green beansprouts      Kimchi mayonaisse
How to prepare
With   the   help   of   a   sprig,   empty   inside   the   Chinese   bread,   fill   with   a   little   black   sausage crumble and cover with dough Cod Fritters. Heat in the steamer, and place the stuffed Chinese bread to heat for 5" until dough sets. Serve      with   a   base   of   kimchi   sauce,   Chinese   bread   on   top,   with   thin   slices   of   ham   and   green beansprouts dressed with oil and salt. 
We must be careful that
 The fritter dough must be well set during cooking.
Special utensils
Bamboo cooking.
Bacallaneries Rafols , S.L. Poligono Industrial Matas, Nave H. 08780 Palleja ( Barcelona) SPAIN
Bamboo steamed Cod Code: MO
Name of the dish Bamboo steamed Cod  with sour cream yogurt, kimchi mayonnaise and croutons Ingredients 1 Super Cod portion (180/200 gr.) ( MO-P)    Herbs, bay leaf and rosemary    ‘Dashi’ broth     Seasonal vegetables     Sour cream yogurt    Kimchi mayonnaise (fermented Korean cabbage)    Croutons
How to prepare
CARPACCIO RECIPE Code: CAR
Name of the dish Pizza with Cod Carpaccio and fresh artichokes Ingredients Pre-cooked thin pizza base  4 slices of Cod Carpaccio (CAR ) 3 ripe tomatoes  2 fresh artichokes  Cured Parmesan cheese Fresh herbs 50g of brown bread Ponzu vinaigrette Calamata olives Fresh basil
How to prepare
Blanch   the   tomatoes,   peel   them   carefully   and   take   out   the heart and the seeds. Break   them   into   rough   pieces   with   your   hands   to   put   on the pizza base. Peel   the   artichokes   straight   away   so   that   they   do   not discolour, cut thinly and dress with oil and salt. Top   the   pizza   base   with   tomato,   artichokes,   olives,   a   little basil and cover with the cod carpaccio strips. Lightly   dress   the   cod   with   ponzu   vinaigrette,   garnish   with fresh   herbs,   a   few   slices   of   artichokes,   grate   the   brown bread and  a little Parmesan.
We must be careful that
At   the   time   of   serving,   put   the   pizza   over   a   griddle   to heat   only   the   base   but   maintain   the   top   cold.   The   base   is hot   and   the   top   is   cold,   the   contrast   is   the   success   of   the dish
Boil   the   cod   in   a   bamboo   Steamer,   over   a   bowl   of   boiling water   (lightly   scented   with   aromatic   herbs,   rosemary   and laurel) for about 3 minutes.   Remove   the   cod   and   let   stand   in   a   bowl   for   2   minutes (discard   the            water   use   for   steaming)   Replace   the   Cod   in the   Bamboo   steamer   on   baking   paper   (to   release   its   juice) and    put    in    a    bowl    with    Dashi    broth    and    seasonal vegetables.   Add   the   sour   cream   of   yogurt   on   top   of   the   cod   and   the Kimchi mayonnaise and croutons.    For   de   final   touch,   spray   the   Cod   with   a   little   Dashi   broth, (which already has the cod juices and vegetables)
COD WITH TOMATO AND “PIL-PIL SAUCE” Código: LV
Name of the dish Warm Sashimi Cod  in its  ‘pil-pil’ sauce, tomato and spring onion Ingredients 1 Portion Cod Loin (220gr ) (LV) Virgin olive oil Spring onions Chicken stock Conserved cherry tomatoes
How to prepare
Cut   the   spring   onions   into   strips   and   the   conserved   cherry tomatoes into halves.  Sear   the   supreme   cod   in   a   hot   pan   with   very   little   oil,   at first   until   the   skin   lifts   off,   then   turn   it   over   and   brown   it   on all sides, reserve  the skin. When   the   cod   is   browned,   keep   it   in   the   same   pan,   add the   chicken   stock,   tomatoes   and   onion   gradually   in   order to    bond    with    the    juices    that    the    cod    gave    off    during cooking
We must be careful that
The skin is crisp and the cod should end up as if it were sashimi.
COD  TAPA RECIPE Code: TAPS
Name of the dish ‘Cod Tapa’ with gnochis, Cod Tripe and Shiitake mushrooms Ingredients 1 piece of “Cod Tapa” (TAPS ) Cod Tripe  Shiitake Mushrooms  Chives   Butter Virgin olive oil  Gnochis 
How to prepare
Heat the virgin olive oil to 60C. In    a    separate    saucepan    with    1.5    litres    of    water    and    a tablespoon   of   salt,   boil   the   gnochis,   until   they   float      (this means    that    they    are    cooked).    Clean    the    tripe    and    the mushrooms. Chop   the   chives.   Deep   fry   the   cod   submerged   in   oil   at 60ºC about 2' and remove from the heat. Meanwhile   pre-heat   a   non-stick   pan   and   sear   the   deep fried   cod   with   care,   once   the   skin   is   crisp,   remove   the   “cod tapa”    and    put    aside.    In    the    same    pan    fry    the    drained gnochis   in   butter,   once   golden   add   the   mushrooms   and tripe( not blanched). Fry   and   add   a   little   water   from   cooking   the   gnochis,   do not   add   salt   as   the   water   is   already   salted.   Finally   add   the chopped chives and a little fresh lemon zest.  
We must be careful that
When cooking the cod, it is done in the two ways in order to give a different texture to the cod: crispy skin, fried outside and semi raw inside. 
CODFISH  BOMBON RECIP Code: EX
How to prepare
Heat   the   oil   with   the   garlic,   with   the   bay   leaf,   black   pepper, to confit the Cod. Once   confited,   crumble   the   Cod   in   a   pot,      decant   the   oil      to collect   gelatinous   juice   that   leaves   the   Cod   and   whip   the oil like a cared “brandada”  and put into molds.   Freeze the bacon, to cut into thin slices.  To   the   final   touch,      remove   from   the   pan   and   cover   it   with a   thin   slice   of   bacon,   We   will   give   a   touch   of   heat   in   the grillto   melt   the   bacon   fat,   put   it   over   a   thin   tost   bread   and little   a   mayonnaise,   we   will   give   a   point   of   horseradish, caviarolio and fresh herbs.
We must be careful that
The brandada emulsion, We must not stop add oil, to not cutting.
Name of the dish Bun  -  Shredded  Ingredients Shredded Cod. Tinned peeled Italian tomatoes Spring onions Seaweed salad   Black olives (chopped) Virgen olive oil Saffron  Szechuan green pepper 1 Bun 
How to prepare
Drain   the   tinned   whole   peeled   tomatoes,   chop   into   rough pieces.  In   a   separate   bowl   break   up   the   cod   with   hands   and   add the   chopped   olives,   finely   chopped   spring   onion,   seaweed salad,    sesame,    a    little    Szechuan    green    pepper    freshly ground, olive oil and mix. Steam    the    rolls    in    a    bamboo    steamer    for    5',once    hot, carefully   fill   the   bun   with   tomato,   the   cod   mixture   and strands of saffron.  
We must be careful that
The bun should be quite warm, but the filling cold. The contrast is the key.
Special utensils
Bamboo steamer.
Name of the dish Fried and steamed Cod Fritters Ingredients 150g of fritter dough  One fresh egg 1 lemon 1 orange Fresh herbs
How to prepare
Blend   half   of   the   dough   mix   with   the   beaten   egg   for   later steaming in bamboo. Fry the other half of the dough mix in a deep frying pan. Serve   fritters   alternately   with   lemon   zest,   orange   zest   and fresh herbs
We must be careful that
The steaming is done when the bamboo steamer is very hot with plenty of steam.
Special utensils
The texture obtained and the technique of using a bamboo steamer is both healthy and delicious.
Name of the dish Chinese Bread Sea and Mountain Ingredients Chinese Bread     Black Sausage    Dough Cod Fritters    Thin slices of ham    Green beansprouts      Kimchi mayonaisse
How to prepare
With   the   help   of   a   sprig,   empty   inside   the   Chinese   bread, fill    with    a    little    black    sausage    crumble    and    cover    with dough Cod Fritters. Heat   in   the   steamer,   and   place   the   stuffed   Chinese   bread to heat for 5" until dough sets. Serve      with   a   base   of   kimchi   sauce,   Chinese   bread   on   top, with   thin   slices   of   ham   and   green   beansprouts   dressed with oil and salt. 
We must be careful that
 The fritter dough must be well set during cooking.
Special utensils
Bamboo cooking.
Name of the dish Cod Bombón with Iberian bacon, mayonnaise and  caviarolio Ingredients Shredded   Virgin Olive Oil Bay leaf Garlic Black pepper Mayonaise of horseradish   Caviarolio Fresch herbs Iberian Bacon 
SHREDDED RECIPE Code: EX
CODFISH FRITTERS RECIPE Code: BU
CODFISH FRITTERS RECIPE Code: BU