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For this week's Catalan recipe, Oscar Manresa, our chef from Casa Leopoldo, brings us a dish typical of Barcelona: cod with burnt aioli.

What do you need for this recipe? It's very simple: go to a fishmongers you trust and get a cod fillet of about 180g or 6.5oz, a good portion for one. We'll cook this without fuss to enjoy the fish and serve it will a very easy homemade tomato sauce and aioli. Then, for a sophisticated touch, we'll burn the aioli on top.

Ingredients for 1

cod fillet - 180g / 6.5oz
tomatoes - 2
flour - 100g / 3.5oz
egg - 1
garlic - 1 clove
olive oil
salt

Recipe

  1. Deseed the tomatoes, just leaving the flesh, and dice
  2. Fry in a splash of olive oil until they break apart to form a sauce
  3. Season
  4. Coat your cod in flour
  5. Heat a saucepan of oil (see video)
  6. Cook the fish, then remove carefully and remove excess oil with kitchen paper
  7. Place the egg and garlic in a small diametre jug
  8. Start mixing with a hand blender
  9. Slowly add oil as you blend until you get the required quantity and texture
  10. Plate: tomato sauce first, then cod, the aioli on top
  11. Using a kitchen blow torch (or a hot grill), brown the top of the aioli
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