Tag: Cod

Cod and lentil soup – Gordon Ramsay’s version

My cod and lentil soup represents a perfect meeting between sea and land. It combines the delicacy of fresh cod with the rich and rustic texture of lentils in tomato sauce.

This lentil and cod soup is a versatile recipe. By changing the proportion of ingredients it can in fact transform into a different course. With more lentils it will be a complete first course, with an extra portion of cod it will become a second course with a rich side dish.

For this recipe I chose one of my favorite fish: the cod. Caught in the cold waters of the North, it is known for its white and tender flesh, which makes it versatile in the kitchen. Rich in protein and omega-3, it is an excellent choice for a balanced diet. I like it very much combined with velvety soups (try it with my pumpkin cream) and with steamed vegetables (perfect with broccoli).

However, at the base of this soup I wanted a legume. In this case I chose the lentilsan ancient and nutritious legume, appreciated for its richness in fibre, proteins and minerals.

The combination of these two main ingredients creates a healthy and tasty dish, perfect for the colder months, comforting and rich.

The extra touch? Try my chips polenta taragna* crunchy, which add a different texture to an already harmonious balance of flavours.

Polenta and creamed cod like you don’t expect – Gordon Ramsay’s version

A single-portion version of polenta and cod, with creamy quenelles of creamed cod on crunchy croutons of taragna polenta. A tasty recipe, ideal for aperitifs and seafood starters.

Creamed cod is a classic of the Venetian tradition, a recipe that celebrates the simplicity and intense flavor of the fish. It is prepared with cod preserved in saltcod in fact, known for its firm and tasty meat.

Traditionally, cod is cooked slowly with aromas such as lemon and bay leaves, then carefully processed to obtain a soft and velvety cream. The addition of olive oil slowly during creaming gives the dish a unique, almost frothy consistency.

In Venetian gastronomic culture, creamed cod is often served accompanied by polenta, both soft and lightly toasted.

For my seafood appetizer, I chose to combine the creaminess of the cod and the crunchy and sandy consistency of the polenta taragna*, not strictly Venetian, I know, but capable of creating a unique balance of flavors and textures.

Bistro goodness: the recipe for Ligurian cod – Gordon Ramsay’s version

On theorigin of the term bistro there are many uncertainties. The word entered French usage at the beginning of the 19th century. According to an imaginative interpretation, during the Russian presence in Paris after the defeat of Napoleon, the ban on alcohol for Cossack officers provoked the peremptory request to be served early so as not to be surprised.

In Russian, the word “soon” sounds like “bistro”, later deformed into bistro to indicate a place where the offer of wine is combined with quick cuisine. For others, the term comes from “bistroquet”, referring to those who worked as assistants to innkeepers or wine producers. The formula established itself immediately, also forcefully entering Parisian intellectual life and in the form of a wine bar.

Many famous chefs have also used this more agile formula for their cuisine: like Massimo Bottura, who opened the Franceschetta bistro in Modena, alongside the flagship, the Francescana. In Rome, the nightlife around the meat and cheese counter at Roscioli, or the gourmet “rolls” (and solid dishes like meatballs) at Casa Bleve remain a great classic.

Soups and platters of cured meats and cheeses are the winning features of Cul de Sac, the noble father of Roman bistros. Genoese focaccias, signature products, different treats every day, the strong point of Sogno Autarchico, while (only at 12) the starred Giulio Terrinoni in his restaurant offers delicious seafood tapas.

Gianni Ruggiero, patron of the Autarchic Dream, loves to include quotes from his Genoa among the proposals of the day. In this case the protagonist is a classic like cod.