Fresh Cod in Caldeirada Broth

For the caldeirada broth (Portuguese fish stew), heat 250 ml olive oil. Sauté onion cubes, 1 pressed garlic clove, drained potatoes and bell bell pepper cubes one by one. Add tomato cubes, simmer for 10-15 min. Extinguish with fish consomme. Add bay leaf spice. Stew gently for 10-15 min until vegetables are tender. Remove saucepan from stove. Add 1 half bunch each of cilantro and parsley. Stew for about half an hour.

Remove kitchen herbs, season with fleur de sel and chili.

Whisk 4 tbs olive oil with 2 cloves garlic, press through a hair sieve. Before serving, add a little finely chopped cilantro and parsley. Season with fleur de sel.

Melt 3 tablespoons of butter in 3 tablespoons of olive oil. Remove from heat. Season cod on both sides with salt. Place in butter mixture. Roast on kitchen stove for 1-2 min on each side. While doing this, carefully turn to the other side so that the fish does not fall apart. Last of cooking, drizzle fish with juice of one lemon.

Serving: On preheated plates, place a spoonful of rouille in the center. Place a slice of cod, a tablespoon of caldeirada broth (with vegetables), a wantan leaf folded into a raviolo, a tranche of cod and caldeirada broth.

Top with potato chips. Add a few drops of garlic oil.

Garnish with fresh cilantro.

Wine tip: It goes well with the fruity, opulent, soft, aged in Barriq.

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