Gourmet recipes

Bacallà web

Baked honeyed cod with Forvm Chardonnay

Type of plateFish
Type of vinegarForvm Chardonnay

4 cuts of desalted cod snout 
2 Italian green peppers
200 gr peas
2 Figueres onions
50 gr raisins
Olive oil
Bread crumbs
1 honey tablespoon
2 Forvm Chardonnay tablespoons


  1. Sauté the peppers cut into sticks and reserve them. With the same oil, let’s fry the onion cut in julienne little by little until it is pink. We drain it and reserve it.
  2. We drain the cod thoroughly and flour it. Add a little more oil and fry the cod over medium high heat to seal it. It is not necessary to fry a lot, so the interior will be very smooth. We reserve the cod on a baking tray.
  3. We boil the peas and reserve them.
  4. We soak the raisins for 10 minutes so that they do not burn when put in the oven.
  5. Add the peppers, onion, a tablespoon of honey and two tablespoons of Forvm Chardonnay vinegar to the pan. We stir a few minutes until everything is well mixed. We add the drained raisins.
  6. Cover the cod on the tray with the onion and peppers, and the peas on one side.
  7. We add some breadcrumbs on the cod and put it in the oven to gratin.