Garlic Beer Butter Cod with Pale Ale Romesco. So easy and SO good. The Romesco is insanely amazing.
Cod needs to be made with butter. It needs the beautiful richness to pull itself up through the firm flesh of this gorgeous fish and have it’s way with the flavors. Cod needs to be seduced by the warm golden pool that’s melted beneath it. Cod’s underrated, overlooked as people reach past these thick white filets to grab a brilliantly pink salmon. The texture is just as good and the flavor is better, it’s more accessible, it makes you want another helping, even when you’ve finished the entire pan. A flavor mellow enough to tease you into begging for more, but strong enough to stand up to a bold romesco. Romesco is the touch that runs the perfect line between rough and gentle. It’s bold, warms, spicy, delicious and demands to be remembered in an effortless-cool sort of way. These two make the perfect partners, add in a beer and some good company and you never know where the night will take you.
Garlic Beer Butter Cod with Pale Ale Romesco
- 2/3 cup (2.8 wt oz) sliced almonds
- 1 large bell pepper, roasted (from a jar is fine)
- 1 cloves garlic, smashed
- 6 wt oz tomato puree
- 2 tbs chopped Italian parsley
- 3 tbs pale ale
- 1 tbs red pepper flakes
- ½ tsp smoked paprika
- ½ tsp sea salt
- ½ tsp black pepper
- ¼ cup olive oil
For the Cod:
- 4 cod filets
- salt and pepper
- 6 tbs unsalted butter
- 5 cloves garlic, smashed
- 2 tbs pale ale
- Put the almonds in a pan over medium high heat. Pull the pan back and forth across the burner to toss the almonds until the almonds have lightly toasted, about 3 minutes (keep a close eye, they burn quickly).
- Add the almonds, red pepper, garlic, tomato puree, parsley, beer, red pepper flakes, smoked paprika salt and pepper to a food processor. Process for about one minute, then slowly add the olive oil until well combined.
- Dry the cod well then salt and pepper on each side.
- Heat the butter over medium heat until melted, add the garlic and beer, stirring until slightly reduced and thickened (about 5 minutes) making sure to the heat isn’t too high or the garlic will burn.
- Add the cod, cooking on each side until cod is cooked through, about 3 minutes per side.
- Plate the fish with some of the beer butter drizzled around the fish.
- Top each filet with 2 to 3 tablespoons of Romesco sauce.
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