• Español
  • English
  • Deutsch
  • Français
  • русский

Cod loins with almonds and nuts with vegetables marinated in vinegar PX



Salted cod loins, almonds, chopped nuts, an onion, parsley, cream, Castillo de Canena Arbequina & Co 04


Flour the cod loins and fry them in extra virgin olive oil. Remove the cod loins once frirecetas_navidad_bacalao_Castillo_de_Canenaed.

In the same pan, sauté the nuts and almonds. Cover them with cream and a good trickle of extra virgin olive oil Castillo de Canena Arbequina & Co 04.

Let reduce in medium heat for 5 minutes.

When serving, sprinkle with fresh parsley.



Fresh or frozen artichokes (artichoke hearts), Carrots, French Onions, 6 cloves garlic, Castillo de Canena Family Reserve Picual EVOO, 1 glass of white wine, 1 glass of PX vinegar, 1 cup of chicken broth, 2 bay leaves, 1 handful of black pepper in grain


Boil the vegetables separately until tender. Place them into a container wide enough; the vegetables can’t be crowded.

Fry the garlics with the bay leaves in a pan with 4 tablespoons of extra virgin olive oil Castillo de Canena Family Reserve Picual until garlics turn brown. Cover with the wine, vinegar and broth. Bring the mixture to boil. Let it boil for a few minutes. Pour over the vegetables and keep it macerating for a day. Serve warm.

*Here more Christmas recipes*

Share on FacebookTweet about this on TwitterShare on LinkedInPin on PinterestEmail this to someone

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>