This dish has a special role in Andalusian and Extremaduran kitchens, and it is considered the original gazpacho, a humble elaboration resulting from mixing what was handy in ancient times: bread, garlic, olive oil, vinegar, salt, water and almonds (the tomato gazpacho would come much later). And, although some may confuse its name, it is not a garlic cream, but a

very light

cold soup

, made with raw white almonds

, to which extra virgin olive oil and vinegar are added, among other ingredients. . Chef Nino Redruello (La Ancha, Fismuler, Las Tortillas de Gabino and delivery Armando) proposes for our series -

Recipes against the heat

- an ajoblanco

illustrated

with cod and peaches.

COD AJOBLANCO WITH CURRY PEACHES

INGREDIENTS

(4 people).

2 cloves of garlic (5 g), 300 g of baby almonds, 140 g of bread, 180 g of cod crumbs, 1 l of water, 320 g of EVOO, 45 g of reserve sherry vinegar, salt, 2 peaches, 120 g of butter, 80 g of brown sugar, 2 g of curry, 8 purple basil leaves and the zest of 2 limes.

ELABORATION. We add the garlic in 180 grams of EVOO. When they begin to brown, we remove them from the heat and

add the 2/3 parts of the

cod

crumb

. Let it cool down to

room temperature

-with the residual heat it will finish cooking-, and reserve. In a container we put

the garlic and the confit cod

, the almond, the bread, the water and the vinegar and we crush. Once

everything is well integrated

, we add - with a fine stream - the oil to preserve the fish. We strain and cool. Cut the

peaches in half

, remove the pit, put a knob of butter and sprinkle sugar and curry on top of each piece. We put them in

the oven for 20 minutes at 220 degrees

so that they are golden and not very soft.

We take out, cool and cut into 1 cm cubes.

On the other hand, we coat the rest of the cod with oil and the zest of two limes and

marinate it for 20 minutes

.

To finish, we put the ajoblanco, the marinated cod flaked and drained from the oil, the peach cubes, some basil leaves -

purple or normal

- and a splash of EVOO in a bowl.

According to the criteria of The Trust Project

Know more

RECIPES AGAINST THE HEAT (II) Marmitako, the seafood stew of summer

RECIPES AGAINST THE HEAT (I) Green gazpacho, Nino Redruello's version of the most classic summer dish

Gastronomy19 places where ceviches are in vice

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