Salted cod with spicy gazpacho & roasted tomatoes

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Salted cod and spicy gazpacho
Salting the fish removes moisture for a more meaty texture - perfect with this spicy gazpacho. The technique also works well with other white fish such as pollock.
  • For the gazpacho:
  • 650g ripe tomatoes, peeled and deseeded
  • 250ml tomato juice
  • 1/4 cucumber, peeled and deseeded
  • 1/2 red pepper, seeds removed
  • 1/4 small red onion
  • 1/2 small green chilli, deseeded
  • 1 clove garlic
  • 60ml extra-virgin olive oil
  • 1 lime, juice only
  • 1.5 tsp balsamic vinegar
  • 1.5 tsp Worcestershire sauce
  • 1/3 tsp ground cumin
  • 1 tsp salt
  • 1/4 tsp freshly ground black pepper
  • For the cod:
  • 750g cod fillet, skin removed and cut into 4 even portions
  • 30g salt
  • For the roasted tomatoes:
  • 10 cherry tomatoes
  • salt and freshly ground pepper
  • olive oil
  • To serve:
  • 4 tbsp pesto
  • 2 radishes, thinly sliced
  • 1/4 cucumber, cut into small dice
  • extra virgin olive oil
1. To make the gazpacho, blend all of the ingredients until you have a thick soup. Refrigerate overnight to allow the flavours to develop.2. Roast the tomatoes by slicing in half across the equator. Season well, drizzle with olive oil and roast in a preheated oven at 200C for 20 minutes. Leave to cool.3. Prepare the cod by sprinkling evenly with the salt and refrigerate for 1.5 hrs in an air tight container.4. Thoroughly rinse the fish to remove all of the salt and pat dry. Preheat the oven to 190C.5. Melt a small knob of butter in a frying pan large enough to hold the fish. Add the cod and place a little butter on top of each piece. Place in the oven for 3 minutes, baste with the butter, then finish cooking for a further 4 minutes.6. When the fish is cooked place one portion into each bowl, spoon 3 small mounds of pesto around each, pour over the gazpacho and garnish with the roasted tomatoes and prepared vegetables. Drizzle over a little olive oil and serve immediately.
Prep time: Cook time: Total time: Yield: Serves 4