For the red cabbage pickles: slice the red cabbage into thin strips and place in a container. Add the sugar, 100 ml of vinegar, cinnamon, and a pinch of salt. Let it marinate for at least 15 to 30 minutes (ideally overnight or prepared in the morning), squeezing and mixing the cabbage occasionally.

Cook the basmati rice in salted water. Drain, rinse under cold running water, let it drain well, and fluff with a fork to separate the grains and cool it down.

Cut the cherry tomatoes in halves and slice the celery into thin half-moons.

In a large salad bowl, combine the rice, drained pickled red cabbage, cherry tomatoes, celery, arugula, mixed seeds, and flaked cod. Toss everything together and season to taste with olive oil, vinegar, salt, and freshly ground black pepper.

Serve the cod salad immediately or chilled.

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For the candied strawberries: place the whole strawberries in an oven-safe dish. Drizzle with 4 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, salt, 1 tablespoon of brown sugar, a pinch of salt, freshly ground black pepper, and thyme leaves to taste. Mix well and bake together with the cod. Halfway through cooking, stir the strawberries and lightly mash some of them.

Mix the watercress with the roughly chopped walnuts and the red onion thinly sliced. Season to taste with salt, olive oil, and vinegar.

Serve the cod over the candied strawberries, sprinkled with thyme, accompanied by the watercress and walnut salad.

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In a non-stick pan with a generous drizzle of olive oil and 1 crushed garlic clove, sauté the cod for about 5 minutes.

In a pot, heat 4 tablespoons of olive oil and sauté the chopped onion and garlic for 2–3 minutes.
Then add the peeled and chopped sweet potato and the previously thawed peas.
Cover with hot water, about 2 cm above the vegetables, season with salt and 1 teaspoon of sugar, and cook until the potatoes and peas are soft.

Blend everything with a hand blender until smooth and creamy.

In a frying pan with a light drizzle of olive oil, sauté the ham cut into small pieces until crispy.

Serve the pea cream in bowls, add the sautéed cod, sprinkle with crispy ham and mint leaves, drizzle with a little olive oil, and serve immediately.

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Bake in a preheated oven at 200°C for 20 to 25 minutes.

In a frying pan with a generous drizzle of olive oil, sauté the remaining garlic, the halved small onions, and the chopped peppers.

Add the cod and cook, stirring occasionally. Before removing from the heat, add the olives and capers.

Serve the cod mixture over a bed of roasted potatoes and finish with chopped parsley.

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In another pot, sauté the chopped onion in olive oil until softened. Then add the chopped tomato (peeled) and the bay leaf, cooking for 2–3 minutes.

Add the peppers cut into thin strips (without seeds or white parts) and stir for 1 minute.

Add the rice, season with salt, and stir until the rice becomes translucent.

Pour in 300 ml of hot water (add more hot water أثناء cooking if necessary) and cook until the rice is done.

Adjust seasoning if needed, turn off the heat, remove the bay leaf, and mix in chopped parsley. Stir well.

Serve the cod drizzled with a little olive oil and sprinkled with chopped parsley, accompanied by the pepper rice and a lettuce salad.

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Wash the potatoes and place each one lengthwise between two chopsticks (or something of similar thickness). Slice thin cuts without going all the way through, so the slices stay attached.

Wash the potatoes again to remove some of the starch. Gently separate the slices and sprinkle a pinch of salt between them.

In a bowl, mix 6 tablespoons of olive oil, paprika, garlic powder, 1 tablespoon of Herbes de Provence, and freshly ground black pepper. Brush the inside of the potato slices with this mixture.

Place the potatoes on a baking tray lined with parchment paper, spaced apart. Sprinkle with more Herbes de Provence and rosemary leaves, drizzle with olive oil, and add small pieces of butter on top. Bake in a preheated oven at 180°C (350°F) for 50 minutes to 1 hour. Halfway through, baste or brush the potatoes with the cooking oil.

Serve the roasted cod with the Hasselback potatoes and roasted tomatoes, garnished with Herbes de Provence and rosemary leaves.

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Boil the potatoes for half the time indicated on the package, cut them in halves and mix them into the sauté to absorb flavour.

Add the béchamel sauce and season with salt, pepper and nutmeg. Top with grated cheese. Place the cod on top, drizzle with olive oil and pepper, and bake in a preheated oven at 180°C for 25 minutes.

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Prepare the sweet potatoes: wash the sweet potatoes well and cut them into wedges lengthways (6 wedges each potato). Put them in a bowl and season with the garlic, ground ginger, paprika, salt and black pepper to taste, and drizzle generously with olive oil. Mix well to coat the wedges with the seasoning and then arrange them in a single layer on an oven tray lined with tin foil.

Bake in a preheated oven at 180 °C for 35 minutes (10 minutes before the cod and then 25 minutes at the same time as it).

Make the sauce: mix together the mayonnaise and as much chopped parsley as you like and season with black pepper.

Your codfish loins with sweet-potato wedges and parsley mayonnaise are ready to serve.

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If using wooden skewers, soak them in water for 20 minutes.

Assemble the skewers by alternating cubes of cod, cheese, bell peppers, and onion.

Mix the olive oil with the paprika, brush the skewers with the mixture, and season with salt and pepper.

Grill until all sides are golden. Serve with guava paste.

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