Crab Shell Mezcal + Chili Oil + Strawberry Vinegar

Mezcal Sour

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Cerignola olives marinated in garlic rosemary olive oil

Olives

Fresh avocado with lime, cilantro, and onion.

Guacamole

Peel and dice the potatoes, carrots, and parsnips into uniform pieces. Finely chop the onion and mince the garlic cloves.

Prepare the Vegetables

Rinse the cod fish fillets under cold water and pat dry. Season both sides with salt and black pepper.

Season the Cod

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, sauté until softened, about 3-4 minutes.

Sauté the Vegetables

Add the diced potatoes, carrots, and parsnips to the pot. Stir well and sauté for another 5 minutes.

Add Root Vegetables

Pour in the fish stock (or water) and add the bay leaves and paprika. Bring to a simmer and cook for 15 minutes until the vegetables are tender.

Add Stock and Spices

In a separate skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Carefully place the seasoned cod fillets into the skillet. Cook for 4-5 minutes on each side, or until the fish is golden brown and flakes easily with a fork.

Cook the Cod

Once the root vegetables are tender, remove the bay leaves. Place the sautéed cod on top of the vegetable mixture in the pot. Garnish with fresh parsley before serving.

Combine and Serve

Cod fish fillets

Salt

Black pepper

Olive oil

Potatoes

Carrots

Parsnips

Onion

Garlic cloves

Paprika

Fresh parsley

Bay leaves

Fish stock or water