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Raf tomato salad with confit salt cod and vegetables

Raf tomato salad with confit salt cod and vegetables

Appetizers

A warm salad of roasted tomatoes, confit of cod in olive oil, and roasted bell peppers, in the Basque style, for a sophisticated and flavorful seasonal di…

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At a glance: serves 4 people, 1 hr 15 min total (20 min prep, 35 min cook time and 20 min resting), difficulty: medium.

Recipe from Xabier Cañas, Theklan, adapted by Recette de cuisine · · updated on

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This warm Basque salad combines confit of cod, roasted tomatoes, and roasted bell peppers. The confit juice is used as a final seasoning.

Ingredients and directions

  • Prep time20 min
  • Cook time35 min
  • Resting20 min
  • Total1 hr 15 min
  • DifficultyMedium
  • Cooking methodfour and frying pan
  • Gluten-free

Ingredients

4 people
  • $1.68
  • $4.78
  • $0.59
  • $0.03

Directions

  1. First, prepare the bell peppers: place them whole on a baking sheet, without any added ingredients, and bake them at 210 °C (410 °F) for 20 minutes, with both top and bottom heat, checking frequently to ensure they are properly roasted before removing them from the oven. Let them cool slightly.
  2. Heat a frying pan with a drizzle of olive oil. Before it gets too hot, add the pieces of cod and let them cook gently over very low heat, about 15 minutes.
  3. While you’re doing that, peel the bell peppers, remove the seeds, and arrange them on a plate. ≈ 8 min
  4. In a frying pan, sauté the green vegetables for 3 to 4 minutes.
  5. Next, assemble the dish: remove the tomato core and cut the tomato into pieces. ≈ 8 min
  6. Place the tomato on a plate and sprinkle with salt. Then, arrange the cooked cod on top, followed by the fried vegetables and the roasted bell pepper strips. ≈ 3 min
  7. Finally, drizzle the entire dish with the oil from the frying pan.
  8. The warm salad is ready to be enjoyed. ≈ 3 min

Equipment

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Before you start

Ingredients

  • 300 g of desalinated cod
  • 1 tomato of the “Raf” variety
  • 12 fresh green vegetables (such as asparagus or tender garlic)
  • 3 red bell peppers
  • olive oil
  • salt

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