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Bacallà amb Pera i Mel
Cod with Pear and Honey
A delightful Andorran dish featuring salt cod baked with sweet pears and a drizzle of honey, offering a unique blend of savory and sweet flavors. This recipe highlights the use of local honey and the traditional preparation of salt cod.
ð§ ææ
- 600 g Salt cod (bacallà )(desalted and cut into portions)
- 2 large Pears(ripe but firm, cored and sliced)
- 4 tbsp Honey(local mountain honey preferred)
- 3 tbsp Olive oil
- 2 cloves Garlic(thinly sliced)
- 100 ml White wine(dry)
- 2 tbsp Fresh parsley(chopped, for garnish)
- to taste Salt
- to taste Black pepper(freshly ground)
ðšâð³ äœãæ¹
- 1
Preheat your oven to 180°C (350°F).
ð¡ ããã®ã³ã: Ensure oven is fully preheated before baking. - 2
In an oven-safe dish, arrange the sliced pears. Drizzle with 2 tablespoons of honey and 1 tablespoon of olive oil.
- 3
Place the desalted cod portions on top of the pears. Season lightly with salt and pepper.
ð¡ ããã®ã³ã: Be cautious with salt as cod is already salted. - 4
Scatter the sliced garlic around the cod and pears. Pour the white wine and the remaining 2 tablespoons of honey over the dish.
- 5
Drizzle the remaining 2 tablespoons of olive oil over the cod.
ð¡ ããã®ã³ã: Ensures the cod stays moist during baking. - 6
Bake in the preheated oven for 25-30 minutes, or until the cod is opaque and flakes easily with a fork, and the pears are tender.
ð¡ ããã®ã³ã: Cooking time may vary depending on the thickness of the cod. - 7
Garnish with fresh chopped parsley before serving.
ð¡ ããã®ã³ã: Fresh herbs add a burst of freshness.
ð¡ ããã®ã³ã
- âEnsure the salt cod is properly desalted to avoid an overly salty dish.
- âUse ripe but firm pears to prevent them from becoming mushy.
- âLocal Andorran honey will provide a more authentic flavor profile.
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- Add a few sprigs of thyme or rosemary to the baking dish for added aroma.
- Serve with a side of crusty bread to soak up the delicious juices.
- A sprinkle of toasted pine nuts can add a nice crunch.