Paired with wine
FOR 4 PEOPLE
4 loins of cod of 250 g disalinated to the right point of salt
4 potatoes cooked to the caliu
1 head of shelled garlic
4 bay leaves
40 cl of white wine DO Costers del Segre
20 cl of extra virgin olive oil of the Garrigues
Sweet paprika
Restaurant
Celler del Roser
Montse Guardiola
chef
Winery
L'Olivera
Clara Griera
Oenologist
Come to try the recipe at the restaurant
Celler del Roser
Visit the winer
L'Olivera
For the cod in tin cut the cooked potatoes in slices of 1 cm of thickness and distribute them in the bottom of a tin of iron or a baking tray, until covering the whole base. Place the cod loins on top of the potatoes. Separate the garlic cloves from the head, without peeling them, and spread them all over the tray. Also add the bay leaves, which will gently aromatize the whole. Pour the white wine DO Costers del Segre on top and then drizzle with a good splash of extra virgin olive oil.
Place the tray in the oven, previously heated to 190 °C. Take it out after 10 minutes, when the cod begins to cook, release its own juices and the potatoes begin to brown slightly.
To plate, sprinkle the cod and potatoes with sweet paprika, add a final drizzle of extra virgin olive oil and serve immediately.
TYPE OF WINE: White.
APPELLATION OF ORIGIN: Costers del Segre.
VARIETIES: Macabeo.
WINEMAKING: The grapes are harvested by hand and pressed with the whole berry and stalk.
AGEING: Fermentation is carried out in American (80%) and French (20%) oak barrels at a controlled temperature (15-17ºC).
