Cod and tomato cannelloni with olive paste

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Cod and tomato cannelloni with olive paste
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Cod and tomato cannelloni with olive paste

Recipe by Bernie Torras
0.0 from 0 votes
Course: StartersCuisine: MediterraneanDifficulty: Easy
Rations

4

rations
Preparation time

30

minutes
Cooking time

0

minutes
Calories

218

kcal/ration
Total time

30

minutes

Immerse yourself in the coastal flavors with our cod and tomato cannelloni with olives. A tablecloth of desalted cod, wrapped around a vibrant filling of fresh tomatoes, gives a fresh and flavorful twist to an Italian classic. Garnished with a delicious olivada, this dish invites you on a culinary journey that melts into the Mediterranean. Turn on the playlist, grab your utensils and let yourself be carried away by the waves of this gastronomic journey!

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 500 gr desalted cod

  • 500 gr tomato

  • Salt and pepper to taste

  • 2 c.s. tablespoons olive oil

  • 1 c.s. olivada

Pasos

  • Slightly freeze the cod to be able to cut it into thin slices.
  • Place 2-3 sheets of cod on plastic wrap and flatten them with a rolling pin until they are thin enough to roll.
  • Peel the tomatoes, remove the seeds and cut into brunoise (small cubes). Season with salt and pepper and set aside.
  • Place the tomato cubes on each sheet of cod and carefully roll up to form a cannelloni. Make sure the stuffing is well sealed inside the cod.
  • Place the cannelloni on a plate and garnish with the olive paste on top.
  • Just before serving, drizzle the cannelloni with the two tablespoons of olive oil to give them an attractive sheen and add a touch of flavor.

Notas

  • Make sure the cod is well desalted before starting. If the cod is too salty, it can overpower the other flavors in the dish.
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  • When peeling and deseeding the tomatoes, try to retain as much juice as possible to add flavor and moisture to the filling.
  • Olivada can be quite strong, so adjust the amount according to your taste. If you prefer a milder flavor, you can mix it with a little extra olive oil.
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  • This dish is served cold, so it is perfect to prepare it in advance. You can make the cannelloni a few hours in advance and store them in the refrigerator until you are ready to serve.

Información nutricional (por ración)*

  • Serving Size: 265g
  • Calories: 218kcal
  • Fat: 7.75g
  • Saturated Fat: 1.75g
  • Trans Fat: 0g
  • Cholesterol: 43.75mg
  • Sodium: 1157.5mg
  • Carbohydrates: 9.75g
  • Fiber: 2.5g
  • Sugar: 6.5g
  • Protein: 26.25g
  • Vitamin A: 0.125IU
  • Vitamin C: 0.13mg
  • Calcium: 0.125mg
  • Iron: 0.125mg
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Key points of the recipe

  1. Desalting the cod: Make sure the cod is well desalted before using it in the recipe to avoid over-salting the dish and unbalancing the flavors.
  2. Tomato preparation: When peeling and deseeding the tomatoes, try to keep as much juice as possible so that the filling retains its moisture and flavor. Cut the tomatoes into brunoise (small cubes) for an even distribution in the filling.
  3. Olivada balance: Olivada can be potent in flavor, so adjust the amount to your taste. If you prefer a milder flavor, you can dilute it with a little olive oil before decorating the cannelloni.

Pairing with wine

Cod is a very versatile fish that can be paired with a wide variety of white and red wines. However, in this particular case, the tomato and black olives add an intense acidity and flavor that can be difficult to harmonize with some wines.

If we opt for a white wine, the ideal would be to choose a medium-bodied one, with good acidity and a slight unctuousness in the mouth, which counteracts the acidity of the tomato and olives. A young Albariño from the Rías Baixas D.O. or a Verdejo from the Rueda D.O. are good choices.

As for red wines, it would be advisable to look for a fresh and light wine, preferably young, that does not have wood or too much tannin that could highlight the salty flavor of the cod. In this case, a red wine from the D.O. Navarra, made with Tempranillo or Garnacha, would be a good choice.

Wines that are very tannic or aged in wood should be avoided, as they could mask the flavors of the ingredients of the recipe and unbalance the dish. In any case, considering the complexity of this recipe, it may be better to pair it with a craft beer or even a natural cider.

Beer pairing

This recipe pairs very well with Belgian Saison style beers. The acidity and fruity flavors of this style of beer balance well the fresh, tangy taste of the tomato and complement the mild flavor of the cod. In addition, the effervescence of the beer cleanses the palate after each mouthful. Avoid pairing this recipe with full-bodied or very bitter beers, as they may compete with the delicate flavors of the cod and tomato cannelloni.

Careful!

Typical allergens

Good thing it’s allergen-free!

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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