ABOUT THE RECIPE
By Marian Burros
INGREDIENTS
FOR THE SPANISH COD
3/4 pound new potatoes
1 large clove garlic minced
6 ounces carrots, finely diced
6 ounces onion, diced
1 teaspoon olive oil
2 tablespoons tomato paste
1 cup dry white wine
1/2 cup water
1/2 teaspoon dried thyme
1/8 to 1/4 teaspoon hot red-pepper flakes
10 ounces scrod or cod
1 tablespoon chopped parsley.
FOR THE AUGULA & PEAR SALAD
1 medium bunch arugula, about 2 cups
1 small ripe pear, cored, quartered and thinly sliced
2 teaspoons walnut oil
2 teaspoons raspberry vinegar
1 small clove garlic, minced.
A NOTE ON MEASUREMENTS
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.
PREPARATION
FOR THE SPANISH COD
Scrub the potatoes; do not peel. Cut into small cubes, and put into a saucepan with enough water to cover the cubes. Cover the pan, and cook about 10 minutes.
Meanwhile, saute the garlic, carrots and onion in hot oil in a nonstick skillet until the onion softens.
Stir in the tomato paste, wine, water, thyme and hot pepper flakes. Cover, reduce the heat, and simmer while the rest of the meal cooks.
When the potatoes are cooked, add them to the onion mixture.
Wash and dry the scrod, and cut the pieces in half. Place in the skillet, under the vegetables and sauce, and cook according to the Canadian rule: measure at the thickest part, and cook 10 minutes to the inch.
Sprinkle parsley on top and serve.
FOR THE ARUGULA SALAD
Wash and dry the arugula. Wash, dry and cut the pear. Whisk the oil and vinegar in a serving bowl; stir in the garlic.
Add the arugula and pear to the bowl, and mix to coat the greens and pear well.
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