30 Mar Wild Alaska Black Cod in Citrus Escabeche

This recipe prepares Wild Alaska Black Cod in an aromatic citrus escabeche, balancing acidity, freshness and delicate spicy notes, while highlighting the quality of the product and the recognisable flavours that define the restaurant.

Wild Alaska Black Cod in Citrus Escabeche

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Course Main Course

Alaska Product Alaska Black Cod

Servings 2 personas

Ingredients

  

• 300 g Wild Alaska Black Cod
• 2 spring onions thinly sliced
• 3 garlic cloves peeled
• 2 medium carrots peeled and thinly sliced
• Thyme bay leaf and rosemary (to taste)
• Peel of ½ orange
• Juice of ½ orange
• Sherry vinegar to taste
• 1 cayenne pepper
• Extra virgin olive oil as needed
• 4 black peppercorns
• Salt to taste

Instructions

 

• Add extra virgin olive oil to a saucepan and heat over medium heat.
• Add the spring onions, garlic, carrots, aromatic herbs, cayenne pepper, orange peel and peppercorns. Cook gently for a few minutes until the vegetables begin to soften.
• Add the Sherry vinegar and orange juice, then simmer until the onion is tender and the escabeche has reduced slightly.
• Add the Wild Alaska Black Cod and gently poach it in the escabeche over low heat for about 8 minutes.
• Plate the black cod with the escabeche, the vegetables and a few pieces of orange to add freshness and a citrus aroma.

Notes

Wild Alaska Black Cod recipe by La Bodega Amposta restaurant for Semana Salvaje 2025.