Chef Yoshimi Hidaka of Ristorante Acquapazza dedicates this memorable dish to his former mentor, Chef Luigi. This cod dish, with an unusual curry flavor for Italy, offers a deep taste that can be enjoyed by both children and adults. Experience the fusion of Italian techniques with Japanese ingredients, inspired by the chef's memories.
Ingredients
Main Ingredients (4 servings)
- Cod 8 pieces
- Shallots 1-2
- Onion 1/2
- Parsley 1 tbsp
- Butter 50g
- All-purpose flour (for dusting)
Seasonings
- [A] Heavy cream 1 cup
- [A] Tomato paste 1 tsp
- [A] Garlic 1/2 clove
- [A] Curry powder 1 tsp
- Brandy 30cc
- Salt (to taste)
- Pepper (to taste)
- Olive oil (for cooking)
- Water (as needed)
Steps
- Prepare 8 pieces of cod.
- Finely chop 1/2 onion and 1-2 shallots.
- Finely chop 1 tbsp of parsley.
- Lightly season the cod all over with salt (to taste).
- In a bowl, mix well 1 cup of heavy cream, 1 tsp of tomato paste, the minced 1/2 clove of garlic, and 1 tsp of curry powder.
- Lightly coat the salted cod with all-purpose flour (for dusting).
- Heat olive oil (for cooking) in a frying pan. Sear the cod, with excess flour tapped off, until golden brown on one side.
- Flip the cod and cook until browned on both sides. Remove from the pan. 【Key Tip!】 Fresh cod is delicate and can fall apart easily, so handle it gently. Using lightly salted cod will help it hold its shape.
- Add 50g of butter and olive oil (for cooking) to the same pan. Sauté the chopped onions and shallots until softened.
- Return the seared cod to the pan with the sautéed onions and shallots.
- Add 30cc of brandy and let the alcohol evaporate.
- Pour in the prepared cream and tomato paste sauce and simmer briefly. If the sauce becomes too thick, add water (as needed).
- Ensure the cod is cooked through and taste the sauce.
- Adjust seasoning with salt (to taste) and pepper (to taste) if necessary. Plate the dish and garnish with the chopped 1 tbsp of parsley.
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