Recipes

3 Riberalves Gourmet Cod Loins, ready to cook
4 potatoes
salt, to taste
6 collard green leaves
olive oil, to taste
4 thin slices of cured ham (presunto)
1 garlic clove
1 large orange
1 tbsp butter
1 cinnamon stick and ground cinnamon, to taste
4 tbsp brown sugar
cornstarch, to taste (optional)
2 tbsp shelled walnuts

Thaw the cod beforehand in the refrigerator.

Peel the potatoes, cut them into cubes, boil in salted water, and drain.

Cut the collard leaves into wide strips (julienne), boil in salted water in a separate pot until al dente, and drain.

Once thawed, place the cod in a large baking dish with the potatoes around it, drizzle everything generously with olive oil, and bake in an oven preheated to 180 °C (350 °F) for 25 minutes.

In a frying pan greased with olive oil, sauté the ham slices (without overlapping) until crisp. Let them cool, break into pieces, and set aside in a bowl.

In the same pan, add a drizzle of olive oil, soften one minced garlic clove, and sauté the cooked collard greens for 2 to 3 minutes to combine the flavors. Turn off the heat and add the crispy ham only at serving time.

For the sauce: place the orange zest and juice, butter, 1 cinnamon stick, a pinch of ground cinnamon, and the sugar over heat. Stir, bring to a boil, then reduce the heat and cook until slightly thickened (if needed, mix 1 teaspoon of cornstarch with a little of the sauce, then stir it in to help thicken). Stir occasionally. Turn off the heat and add the walnuts.

Serve the cod with the roasted potatoes and the orange, cinnamon, and walnut sauce, accompanied by the sautéed collard greens with crispy ham.