{"id":11300,"date":"2021-09-28T13:00:59","date_gmt":"2021-09-28T13:00:59","guid":{"rendered":"https:\/\/brasmar.com\/bacalhau-confitado-com-pure-de-funcho-e-laranja"},"modified":"2022-07-21T11:29:41","modified_gmt":"2022-07-21T11:29:41","slug":"codfish-confit-with-fennel-and-orange-puree","status":"publish","type":"post","link":"https:\/\/brasmar.com\/en\/codfish-confit-with-fennel-and-orange-puree","title":{"rendered":"Codfish confit with fennel and orange pur\u00e9e"},"content":{"rendered":"

[vc_row full_width=”stretch_row_content_no_spaces” css=”.vc_custom_1640696238075{background-image: url(https:\/\/brasmar.com\/wp-content\/uploads\/2021\/12\/bacalhau-pure-funcho-tp.jpg?id=7855) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][vc_column offset=”vc_hidden-xs”][vc_empty_space height=”400px”][\/vc_column][\/vc_row][vc_row row_content_width=”grid” css=”.vc_custom_1635339659114{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-xs”]

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\n\t\t\t\tCodfish confit with fennel and orange pur\u00e9e\t\t\t<\/h1>\n\t\t\t\t\t<\/div>\n<\/div>[vc_column_text][\/vc_column_text][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1635341846278{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}”][vc_column width=”1\/4″ offset=”vc_hidden-xs”]
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Main course<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][\/vc_row][vc_row row_content_width=”grid” css=”.vc_custom_1635339865681{margin-top: 3% !important;margin-bottom: 3% !important;}”][vc_column css=”.vc_custom_1658402774258{margin-right: 18% !important;margin-left: 18% !important;}” offset=”vc_hidden-xs”][vc_separator align=”align_left” border_width=”3″ el_width=”60″][\/vc_column][\/vc_row][vc_row content_placement=”middle” row_content_width=”grid” css=”.vc_custom_1635340009342{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column width=”1\/2″ offset=”vc_hidden-xs”][vc_images_carousel images=”6306″ img_size=”300×300″ hide_prev_next_buttons=”yes”][\/vc_column][vc_column width=”1\/2″ offset=”vc_hidden-xs”][vc_column_text]<\/p>\n

INGREDIENTS<\/h2>\n
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  • 2 Brasmar codfish centre loins<\/li>\n
  • 1 L olive oil<\/li>\n
  • 1 fennel branch<\/li>\n
  • 1 orange rind<\/li>\n
  • 3 fennel bulbs<\/li>\n
  • 3 garlic cloves<\/li>\n
  • Orange juice<\/li>\n
  • 1 red pepper<\/li>\n
  • 1 onion<\/li>\n
  • 2 garlic cloves<\/li>\n
  • 1 tablespoon of olive oil<\/li>\n
  • 60 g toasted almonds<\/li>\n
  • 1 tablespoon of red pepper paste<\/li>\n
  • 1 teaspoon of cumin<\/li>\n
  • 1 teaspoon of smoked paprika<\/li>\n
  • 1 tablespoon of vinegar<\/li>\n<\/ul>\n

    [\/vc_column_text][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1658402968555{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”]

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    \n\t\t\t\tCodfish confit with fennel and orange pur\u00e9e\t\t\t<\/h2>\n\t\t\t\t\t<\/div>\n<\/div>[vc_column_text][\/vc_column_text][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ content_placement=”middle” css=”.vc_custom_1658402755401{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_single_image image=”7856″ img_size=”full”][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1635341846278{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}”][vc_column width=”1\/4″ offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”]
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    Main course<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ content_placement=”middle” css=”.vc_custom_1658402755401{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_images_carousel images=”6306″ img_size=”full” hide_prev_next_buttons=”yes”][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ content_placement=”middle” css=”.vc_custom_1658402755401{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_column_text]<\/p>\n

    INGREDIENTS<\/h2>\n
      \n
    • 2 Brasmar codfish centre loins<\/li>\n
    • 1 L olive oil<\/li>\n
    • 1 fennel branch<\/li>\n
    • 1 orange rind<\/li>\n
    • 3 fennel bulbs<\/li>\n
    • 3 garlic cloves<\/li>\n
    • Orange juice<\/li>\n
    • 1 red pepper<\/li>\n
    • 1 onion<\/li>\n
    • 2 garlic cloves<\/li>\n
    • 1 tablespoon of olive oil<\/li>\n
    • 60 g toasted almonds<\/li>\n
    • 1 tablespoon of red pepper paste<\/li>\n
    • 1 teaspoon of cumin<\/li>\n
    • 1 teaspoon of smoked paprika<\/li>\n
    • 1 tablespoon of vinegar<\/li>\n<\/ul>\n

      [\/vc_column_text][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1635341470893{margin-right: 18% !important;margin-bottom: 6% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-xs”][vc_column_text css=”.vc_custom_1644919201911{margin-bottom: 5% !important;}”]<\/p>\n

      PREPARATION<\/h2>\n

      [\/vc_column_text][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4845″ img_size=”full” alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635436119663{margin-bottom: 3% !important;}”][vc_column_text]Preheat the oven to 180 \u00baC. Pour the olive oil, along with the fennel branch and the orange rind into a deep pan. Heat it in medium heat and when it reaches 80 \u00baC (we recommend the use of a kitchen thermometer), reduce to low heat. If it is higher than the recommended temperature, add more olive oil.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4848″ alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341244396{margin-bottom: 3% !important;}”][vc_column_text]Place the codfish loins in the olive oil until they are submersed. If necessary, add more olive oil. Cook the loins on low heat in an uncovered pan during 20 minutes. (With the help of the kitchen thermometer, maintain the olive oil temperature between 75 and 80 \u00baC). Remove the loins using a spatula and drain the excess olive oil before serving.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4849″ img_size=”full” alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      While the codfish is being confited, place the chopped fennel bulbs in a baking dish and season with garlic, salt and pepper. In the same tray, but apart, place an open pepper, a sliced onion and garlic. Drizzle everything with olive oil and bake in the oven during 15\/20 minutes.<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4850″ img_size=”full” alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      For the sauce, place the roasted pepper and onion into a blender, add the remaining ingredients and blend everything until you get a homogenous consistency. Pour the sauce into a bowl, add more minced parsley and drizzle with olive oil.<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4851″ img_size=”full” alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      For the pur\u00e9e, place the roasted fennel into a blender, add some orange juice and blend until you get a pur\u00e9e. You can add more orange juice, if necessary, to get the desired consistency.<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4852″ img_size=”full” alignment=”right”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      To serve, place the codfish loins on the pur\u00e9e, finish with the sauce and decorate with a branch of fennel (optional).<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1658402700721{margin-right: 18% !important;margin-bottom: 6% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_column_text css=”.vc_custom_1644919201911{margin-bottom: 5% !important;}”]<\/p>\n

      PREPARATION<\/h2>\n

      [\/vc_column_text][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4845″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635436119663{margin-bottom: 3% !important;}”][vc_column_text]Preheat the oven to 180 \u00baC. Pour the olive oil, along with the fennel branch and the orange rind into a deep pan. Heat it in medium heat and when it reaches 80 \u00baC (we recommend the use of a kitchen thermometer), reduce to low heat. If it is higher than the recommended temperature, add more olive oil.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4848″][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341244396{margin-bottom: 3% !important;}”][vc_column_text]Place the codfish loins in the olive oil until they are submersed. If necessary, add more olive oil. Cook the loins on low heat in an uncovered pan during 20 minutes. (With the help of the kitchen thermometer, maintain the olive oil temperature between 75 and 80 \u00baC). Remove the loins using a spatula and drain the excess olive oil before serving.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4849″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      While the codfish is being confited, place the chopped fennel bulbs in a baking dish and season with garlic, salt and pepper. In the same tray, but apart, place an open pepper, a sliced onion and garlic. Drizzle everything with olive oil and bake in the oven during 15\/20 minutes.<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4850″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      For the sauce, place the roasted pepper and onion into a blender, add the remaining ingredients and blend everything until you get a homogenous consistency. Pour the sauce into a bowl, add more minced parsley and drizzle with olive oil.<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4851″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      For the pur\u00e9e, place the roasted fennel into a blender, add some orange juice and blend until you get a pur\u00e9e. You can add more orange juice, if necessary, to get the desired consistency.<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”4852″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”3\/4″ css=”.vc_custom_1635341569405{margin-bottom: 3% !important;}”][vc_column_text]<\/p>\n

      To serve, place the codfish loins on the pur\u00e9e, finish with the sauce and decorate with a branch of fennel (optional).<\/div>\n

      [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1635341498427{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-xs”][vc_column_text]<\/p>\n

      OUR SUGGESTIONS<\/span><\/h3>\n

      [\/vc_column_text][vc_empty_space height=”25px”][vc_basic_grid post_type=”post” max_items=”4″ element_width=”3″ gap=”0″ orderby=”rand” item=”basicGrid_NoAnimation” grid_id=”vc_gid:1658401736311-84604f27-59dd-1″ taxonomies=”95″][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1658402747215{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_column_text]<\/p>\n

      OUR SUGGESTIONS<\/span><\/h3>\n

      [\/vc_column_text][vc_empty_space height=”25px”][vc_basic_grid post_type=”post” max_items=”4″ element_width=”3″ gap=”0″ orderby=”rand” item=”masonryGrid_Default” grid_id=”vc_gid:1658402709276-5407303e-ce69-5″ taxonomies=”95″][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

      Learn how to prepare codfish confit with fennel and orange pur\u00e9e using Brasmar products.<\/p>\n","protected":false},"author":1,"featured_media":7850,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"0","_seopress_titles_title":"","_seopress_titles_desc":"Learn how to prepare codfish confit with fennel and orange pur\u00e9e using Brasmar products.","_seopress_robots_index":"","cybocfi_hide_featured_image":"yes","footnotes":""},"categories":[240,213],"tags":[],"class_list":["post-11300","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-codfish","category-recipes"],"_links":{"self":[{"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/posts\/11300","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/comments?post=11300"}],"version-history":[{"count":4,"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/posts\/11300\/revisions"}],"predecessor-version":[{"id":17070,"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/posts\/11300\/revisions\/17070"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/media\/7850"}],"wp:attachment":[{"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/media?parent=11300"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/categories?post=11300"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/tags?post=11300"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}