Confit cod with pumpkin puree

Bacalao confitado con puré de calabaza

Cod can be prepared in countless ways, and all of them are delicious.

In this case, the fish confit has been prepared in oil at a low temperature and is accompanied by a simple pumpkin puree, seasoned with olive oil and a little nutmeg.

For 4 people

Time: 40 minutes


4 desalted cod loins

Olive oil

Green asparagus

For the pumpkin puree:

½ pumpkin

Olive oil

1 pinch of nutmeg




Wash the cod and dry with kitchen paper.

Put enough oil in a low saucepan to cover the cod loins and when it starts to bubble, lower the heat almost to minimum, add the fish and confit for about 15-18 minutes.

While peeling and cutting the pumpkin into cubes, cook in a saucepan with water and a little salt for 25 minutes.

Drain the pumpkin, season with salt and pepper and blend with the blender until you have a homogeneous puree.

Add a pinch of nutmeg and olive oil and blend again.

Clean and cut the hardest part of the asparagus, sauté in a frying pan with a little olive oil and when golden, season with salt and pepper.

Drain the cod of its oil.

Serve the pumpkin puree with the confit cod loin on top and accompany with the sautéed asparagus.

Photographs and recipe by Sivia .

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