Cut the Cod into medium cubes, flour the fish pieces and fry them. When they are golden brown, set aside. In the same oil where the cod has been fried, fry 4 crushed garlic cloves with the skin, the leek and the chopped onions. When the onions and leek begin to brown, add the grated ramellet tomatoes. When all the ingredients have bound together, season with salt and pepper and add a liter of water. Bring the water to boil and add the diced potatoes, peas, a bay leaf and the marjoram. After 15 minutes cooking time, add the cleaned and cut artichokes and the cauliflower. After all the vegetables have boiled for 5 minutes, add the cod and let it all cook for 10 more minutes.

To finalize, mince a garlic clove, mix it with the chopped parsley and a generous tablespoon of the Gourmet-Seasoning Ametlla + Bàrbara and add it to the stew. After 5 minutes cooking time is your majorcan cod casserole ready to enjoy!

  • 800 gr. Desalted cod loin.
  • 1 Leek.
  • 2 Onions.
  • 2 Ramellet tomatoes.
  • 1 Kg. potatoes.
  • 200 gr. peas
  • 2 Artichokes
  • 400 gr. Cauliflower.
  • Garlic.
  • 1 Bay leaf.
  • 2 Marjoram sprouts.
  • 1 Parsley sprout.
  • 1 tablespoon Gourmet-Seasoning Ametlla + Bárbara.
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