Cod tongues in delicate sauce
4 servings
30 minutes
Cod tongues in a delicate sauce are an exquisite dish of author cuisine that combines the tender texture of a seafood delicacy with the rich aroma of garlic, the spiciness of chili, and the freshness of herbs. This dish has roots in the traditions of northern fishing settlements where every part of the catch was valued and used in cooking. Cod tongues, with their pleasant firmness and rich flavor, are gently simmered in aromatic oil with garlic and spices, filling it with a deep taste of the sea. Fluffy mashed potatoes are served as a side dish, while fresh tomato salsa adds a light tanginess and zest to the meal. Perfect for a romantic dinner or gastronomic treat, revealing the full depth of ocean flavors in one dish.
1
Prepare all the ingredients.
2
Peel the potatoes, boil until cooked, and mash into puree.
- Potato: 400 g
3
Remove the cod tongues from the jar and drain the oil. Take out the pepper and other large spices.
- Canned cod tongues in oil: 300 g
- Chili pepper: 1 piece
4
Chop the garlic and slice the chili into rings.
- Garlic: 3 cloves
5
Place a skillet over medium heat. Pour in enough oil to completely cover the bottom of the pan, add chili and 2/3 of the garlic.
- Vegetable oil: 100 ml
- Chili pepper: 1 piece
- Garlic: 3 cloves
6
When the oil starts to boil, add the cod tongues.
- Canned cod tongues in oil: 300 g
7
Cook the tongues in oil for 3–5 minutes. When the tongues release juice and it mixes with the oil, remove the pan from heat and continue to swirl until the oil and juice combine.
8
Add half of the chopped parsley.
- Parsley: 4 sprigs
9
Prepare tomato salsa. Cut the tomatoes in half and scoop out the insides with a spoon.
- Tomatoes: 200 g
10
Cut the tomato flesh into small cubes.
- Tomatoes: 200 g
11
Add finely chopped onion, crushed olives, remaining garlic, and chopped herbs.
- Red onion: 0.3 head
- Green olives: 6 pieces
- Garlic: 3 cloves
- Parsley: 4 sprigs
12
Dress with olive oil, lemon juice, add salt and pepper.
- Olive oil: 20 ml
- Salt: to taste
- Ground black pepper: to taste
13
Place the potatoes and tongues on a plate, drench with the sauce made from oil and herbs. Serve salsa made from tomatoes alongside or separately.
