Recipe

Step 1: Wash the fish head and bones and place them in a heavy pan with the carrot, onion and celery stick. Add water to cover, and cook over medium heat for 20 minutes. Drain the stock and add to a large pot.

Step 2: Add potatoes to stock and bring to a boil. Once potatoes are soft enough, remove from stock. Save the stock for later.

Step 3: Purée the potatoes and garlic cloves in a blender. Gradually add the olive oil, lemon juice and 1/3 cup of the stock you saved to the blender. Blend until the purée doubles in volume and forms a velvety, foamy mixture. Set aside.

Step 4: Wash the beetroots and save the stalks. Sauté the beetroots in a pan with olive oil and a pinch of salt. When they’re almost soft, add the stalks. Season them with vinegar, olive oil and parsley.

Step 5: Place cod fillets over sea salt for 10-15 minutes to remove excess water.

Step 6: Cut the cod into approximately 10 portions. Pass each fillet through flour and fry them in oil over medium heat. Serve with a spoon of the potato and garlic purée and a few of the beetroots.