Chef Shares a Special Cod and Spinach Recipe for Father’s Day

August 2021 – This Sunday (08), Brazil celebrates Father’s Day. To mark the occasion, chef and nutritionist from the Umami Committee, Lisiane Miura, teaches how to create a true gastronomic experience at home to celebrate this special date.

The tip for the day is preparing a simple recipe that adds refinement to the meal – cod with spinach. “For fish lovers, the combination of cod and spinach will be a delightful surprise in the final result. In this recipe, the ingredients are layered in a baking dish and baked in the oven; the choice of ingredients ensures an incredible mix of flavors,” she concludes.

Cod with Spinach

Ingredients

• 1 medium onion, sliced (60 g)
• 1 small red bell pepper, cut into thin strips (30 g)
• 2 hard-boiled eggs, sliced (90 g)
• 1 kg codfish, desalted, blanched, and flaked
• 1 ½ cups (60 g) green olives, sliced
• ½ cup (100 ml) olive oil
• 1 packet bonito fish-based seasoning (HONDASHI®)
• Leaves from 1 bunch of spinach (100 g)
• ½ cup (40 g) walnuts, coarsely chopped

Directions

1. In a medium rectangular baking dish (20 x 30 cm), layer the onion, bell pepper, egg, codfish, and olives.
2. Drizzle with olive oil mixed with HONDASHI®, cover with foil, and bake in a preheated medium oven (180 °C / 350 °F) for 20 minutes, or until the onion and pepper are soft.
3. Remove the foil, spread the spinach and walnuts over the surface, and return to the hot (but turned-off) oven for 5 minutes, or until the spinach wilts.
4. Serve immediately.

Tip: For pre-preparation, place the cod in a large bowl, cover with water, and refrigerate overnight, changing the water at least four times during this period. Blanch and flake it. You can also add tomato to the recipe, which enhances the umami taste – the fifth basic taste – making the dish even more delicious!

Preparation time: 30 minutes (+ 24h to pre-prepare cod)
Serves: 8 portions

Umami

Umami is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers at the University of Miami confirmed the existence of specific receptors for this taste on the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances. Its two main characteristics are increased salivation and a lingering taste for a few minutes after eating. To learn more, visit www.portalumami.com.br.