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Watermelon gazpacho with codfish sautéed with basil



1 pack of Traditional Riberalves steak
Olive oil q.s.
Basil q.s.
1 small cold watermelon
1 big cold tomato
1 cold small cucumber
1 cold red pepper
1/2 red onion
1 clove of garlic
Cider vinegar q.s.
Flower of salt q.s.
Black pepper q.s.


Sautéed Codfish with Basil with a delicious Watermelon Gazpacho side dish. Have you tried it?

Defrost the codfish fillets and dry them with absorbent paper.

Heat a large non-stick frying pan with olive oil on the bottom, arrange the codfish fillets without overlapping, add 4 large basil leaves and sauté for 8 to 10 minutes, turning the codfish fillets halfway through so they cook on both sides.

Leave to cool slightly, remove skin and bones and shred.

For the gazpacho

Remove the rind from the watermelon, cut into cubes and blend in a blender, strain through a sieve and set aside.

Blend the tomato (peeled), cucumber (peeled and seeded) and pepper (peeled and seedless) with the red onion, clove of garlic, 4 large basil leaves, 2 to 3 tablespoons of cider vinegar and a dash of olive oil.

Add the shredded watermelon, season with coarse salt and freshly ground black pepper and mash to blend everything together (if the watermelon and vegetables are not cold, refrigerate the gazpacho for 1 to 2 hours to cool).

Distribute the gazpacho into bowls, arrange the codfish flakes, garnish with drops of olive oil, black pepper and basil and serve immediately.

The recipe for sautéed codfish with side dishes is ready!



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