The simple recipe for cod with tomato, from the Noor restaurant (three Michelin stars)
The research that chef Paco Morales has carried out throughout his career has led him to achieve three Michelin stars for his restaurant Noor in Córdoba.
To organize the meals for the staff who keep the Noor restaurant running, the kitchen team meets every Saturday with head chef Paola Gualandi. “This is how we organize the shifts for the menus of the following days. We make sure there is always a good balance of carbohydrates and proteins. And since we only have six services a week, we can make fresher food,” the chef explains.
In this case, the recipe they wanted to share was their cod with tomato.
For the cod
- 5 kg of salted cod
For the tomato sauce
- 7 kg of tomatoes
- 2 kg of spring onions
- Extra virgin olive oil
- 10 cloves of garlic
1. For the cod
We desalinate the cod by putting it in cold water and changing the water every 6/8 hours for 12/24 depending on the thickness.
4. For the tomato sauce
We cut the garlic and spring onion into julienne strips.
We add extra virgin olive oil and sauté slowly.
We cut the tomato into mirepoix and add it to the sofrito, letting it simmer over low heat.
8. To conclude
We add the sofrito to the cod, covering it well so that it absorbs the flavor.
We put it in the oven at 180ºC for 7 minutes.
We take it out of the oven and serve it.