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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