Ingredients
- 1kg loaf of stale rustic Sicilian bread (a long ciabatta loaf or any flattish loaf works)
- 1kg tomato passata (pureed, strained tomatoes)
- 1 tsp oregano
- 4 cloves of red garlic
- salt, to taste
- a few sprigs of basil
- 4 tbsp extra virgin olive oil
- ½ glass of white wine
- 800g of cod fillets
- white onion, finely chopped
- 100g boiled potato
- 1 glass of cooking cream
- pepper
- 200g fresh burrata cheese
- vinegar
Directions
Step 1
Take the stale loaf and cut off the crusts, cut into pieces and moisten with a little hot water and a drizzle of extra virgin olive oil.
Step 2
Sauté the garlic cloves with 1 tbsp extra virgin olive oil in a deep pan until golden brown, add the tomato passata and the white wine, bring to the boil and cook gently for 20 minutes, season with salt, add the basil and finish cooking for another couple of minutes.
Step 3
Let the sauce cool, add the soaked bread to the tomato sauce, sprinkle with the oregano and blend with a vertical blender until you get a coarse bread cream.
Step 4
Take the cod fillets and sauté briefly in 2 tablespoons of extra virgin olive oil with the chopped onion, add a teaspoon of vinegar, the chopped burrata and two tablespoons of cream, and simmer for about 20 minutes reducing the liquid part.
Step 5
Add the boiled potato to the cod and blend until you have a smooth mixture.
Step 6
Serve the two creams in individual glasses, putting first the tomato bread cream and then adding the creamy cod.
