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Cod Carpaccio with Kiwi & Salmorejo

Cod Carpaccio with Kiwi & Salmorejo

Course Tags Main Course, Soup
Coisine Tags Mediterranean
Keyword carpaccio, cod, salmorejo, tomate
Total Time 20 minutes
Servings 4 people

Ingredients

  • 100 gr smoked cod
  • 2 kiwis
  • 1 tbsp toasted pistachios
  • 2 tbsp olive oil
  • 1 red cabbage

For the Salmorejo

  • 1 kg ripe tomatoes
  • 150 gr gluten-free sandwich bread
  • 1 garlic clove
  • 100 gr olive oil
  • 1 tbsp salt

Instructions

  1. Blend the natural tomato with the bread.

  2. Then, blend in the peeled garlic and salt. Gradually stir in the olive oil until it’s blended completely.

  3. Toast the pistachios or pine nuts in the pan for 2 minutes.

  4. Slice up the kiwi and chop the cabbage into thin strips.

Build your bowl

  1. Use the Salmorejo as the base. Carefully place the codfish on top in a way so that it doesn’t sink.

  2. Place the cabbage, pine nuts/pistachios and kiwi around the cod to your likening.

  3. Serve and enjoy!

Notes

If you don’t have a gluten-free sandwich bread recipe at home you can use this one. The bread is flavorful and fluffy.