{"id":23645,"date":"2025-05-12T13:29:37","date_gmt":"2025-05-12T13:29:37","guid":{"rendered":"https:\/\/brasmar.com\/cod-loin-gratinated-with-aioli"},"modified":"2025-05-12T13:29:48","modified_gmt":"2025-05-12T13:29:48","slug":"cod-loin-gratinated-with-aioli","status":"publish","type":"post","link":"https:\/\/brasmar.com\/en\/cod-loin-gratinated-with-aioli","title":{"rendered":"Cod loin gratinated with aioli"},"content":{"rendered":"

[vc_row full_width=”stretch_row_content_no_spaces” css=”.vc_custom_1640690748616{background-image: url(https:\/\/brasmar.com\/wp-content\/uploads\/2021\/12\/bacalhau-gratinado-aioli-tp.jpg?id=7769) !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\tLombo de Bacalhau gratinado com aioli\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 row_content_width=”grid” css=”.vc_custom_1635339865681{margin-top: 3% !important;margin-bottom: 3% !important;}”][vc_column css=”.vc_custom_1657810021828{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=”9031″ 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

<\/p>\n

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  • 2 Deep-frozen Cod Loins, Soaked, Brasmar Tradi\u00e7\u00e3o<\/li>\n
  • 500 ml of Olive Oil<\/li>\n
  • 800 g of Potatoes<\/li>\n
  • 300 g of Broccoli<\/li>\n
  • 1 Chili Pepper<\/li>\n
  • 2 Egg Yolks<\/li>\n
  • 3 Red Onions<\/li>\n
  • 5 Cloves of Garlic<\/li>\n
  • Salt to taste<\/li>\n
  • Pepper to taste<\/li>\n
  • Lemon Juice to taste<\/li>\n<\/ul>\n

     <\/p>\n<\/div>\n

    <\/div>\n

    [\/vc_column_text][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1657810165684{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\tLombo de Bacalhau gratinado com aioli\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″ css=”.vc_custom_1657810218148{margin-top: 5% !important;margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_single_image image=”7769″ 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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    2 Pax<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=”1\/4″ offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”]

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    40 min.<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=”1\/4″ offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”]

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    M\u00e9dio<\/p>\n\t\t\t<\/div>\n<\/div>[\/vc_column][vc_column width=”1\/4″ offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”]

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    Prato principal<\/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_1657809379769{margin-right: 18% !important;margin-left: 18% !important;}”][vc_column offset=”vc_hidden-lg vc_hidden-md vc_hidden-sm”][vc_images_carousel images=”9031″ 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_1657809379769{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

    <\/p>\n

    \n
    \n
      \n
    • 2 Deep-frozen Cod Loins, Soaked, Brasmar Tradi\u00e7\u00e3o<\/li>\n
    • 500 ml of Olive Oil<\/li>\n
    • 800 g of Potatoes<\/li>\n
    • 300 g of Broccoli<\/li>\n
    • 1 Chili Pepper<\/li>\n
    • 2 Egg Yolks<\/li>\n
    • 3 Red Onions<\/li>\n
    • 5 Cloves of Garlic<\/li>\n
    • Salt to taste<\/li>\n
    • Pepper to taste<\/li>\n
    • Lemon Juice to taste<\/li>\n<\/ul>\n

       <\/p>\n<\/div>\n

      <\/div>\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_1638783165719{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]In a baking dish, add the cod, two sliced \u200b\u200bgarlic cloves, the chili pepper and drizzle with olive oil. Cover with aluminum foil and bake in a preheated oven at 170\u00baC for 10 minutes.[\/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 two cloves of garlic in a mortar and pestle and crush. Cook 200 g of potatoes in salted water. Peel the potatoes while they are still hot and add them to the garlic cloves. Mash them well. Place the paste in a bowl, add the egg yolks and stir.
      Add 250 ml of the olive oil used to confit the cod and mix well. Season with salt, pepper and lemon juice.[\/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

      \n

      Place the aioli sauce on top of the cod and also the sliced \u200b\u200balmonds. Return to the oven to brown for 5 minutes.<\/p>\n<\/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

      \n

      Cook the remaining peeled potatoes in salted water and reduce to a puree. Repeat the process with the broccoli. Mix the two purees and place in a piping bag.<\/p>\n<\/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

      \n

      Place a saut\u00e9 pan on the heat with olive oil, the remaining chopped garlic and the sliced \u200b\u200bred onion and let it saut\u00e9.<\/p>\n<\/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

      \n

      Serve the onions and place the cod fillet on top. Serve with broccoli puree.<\/p>\n<\/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_1657810501529{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_1638783165719{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]In a baking dish, add the cod, two sliced \u200b\u200bgarlic cloves, the chili pepper and drizzle with olive oil. Cover with aluminum foil and bake in a preheated oven at 170\u00baC for 10 minutes.[\/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 two cloves of garlic in a mortar and pestle and crush. Cook 200 g of potatoes in salted water. Peel the potatoes while they are still hot and add them to the garlic cloves. Mash them well. Place the paste in a bowl, add the egg yolks and stir.
      Add 250 ml of the olive oil used to confit the cod and mix well. Season with salt, pepper and lemon juice.[\/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

      \n

      Place the aioli sauce on top of the cod and also the sliced \u200b\u200balmonds. Return to the oven to brown for 5 minutes.<\/p>\n<\/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

      \n

      Cook the remaining peeled potatoes in salted water and reduce to a puree. Repeat the process with the broccoli. Mix the two purees and place in a piping bag.<\/p>\n<\/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

      \n

      Place a saut\u00e9 pan on the heat with olive oil, the remaining chopped garlic and the sliced \u200b\u200bred onion and let it saut\u00e9.<\/p>\n<\/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

      \n

      Serve the onions and place the cod fillet on top. Serve with broccoli puree.<\/p>\n<\/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<\/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:1657810555884-5961fff0-986e-9″ taxonomies=”95″][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content” gap=”25″ css=”.vc_custom_1657810627870{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<\/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:1657810555885-1857e347-97e3-9″ taxonomies=”95″][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

      Learn how to prepare Cod Loin au gratin with aioli with Brasmar products.<\/p>\n","protected":false},"author":1,"featured_media":7764,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"95","_seopress_titles_title":"","_seopress_titles_desc":"Learn how to prepare Cod Loin au gratin with aioli with Brasmar products.","_seopress_robots_index":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[213,240],"tags":[],"class_list":["post-23645","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-codfish"],"_links":{"self":[{"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/posts\/23645","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=23645"}],"version-history":[{"count":5,"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/posts\/23645\/revisions"}],"predecessor-version":[{"id":23650,"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/posts\/23645\/revisions\/23650"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/media\/7764"}],"wp:attachment":[{"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/media?parent=23645"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/categories?post=23645"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brasmar.com\/en\/wp-json\/wp\/v2\/tags?post=23645"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}