Cod Loin with Green Olive Crust, Sweet Tomato Shrimp and Rustic Celeriac Mash

Name: Cod Loin with Green Olive Crust, Sweet Tomato Shrimp and Rustic Celeriac Mash
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 24 oz cod loins; 10.5 oz raw peeled shrimp; 1.5 lb celeriac; 3.2 oz pitted green olives; 9 oz cherry tomatoes; 2.8 oz shallot; 0.5 oz garlic; 0.7 oz fresh parsley; 1.4 oz gluten-free breadcrumbs; 1 tbsp Dijon mustard; 2 tbsp tomato paste; 0.5 cup white wine; 0.75 cup fish stock; 5 tbsp olive oil; 4.25 cups water; 1 bay leaf; 1 tsp sweet paprika; 1 tsp lemon zest; 1 tbsp lemon juice; 1.5 tsp salt; 0.5 tsp black pepper

An original seafood recipe featuring juicy baked cod topped with a savory green olive and herb crust, shrimp sautéed in a light sweet tomato sauce, and a rustic celeriac mash with olive oil. Elegant, balanced, and perfect for a special meal.

25 minPrep

35 minCook

60 minTotal

4Servings

Gluten-FreeDairy-FreeLow CarbHigh ProteinDiabetic-Friendly

Important notice: This recipe is not medical advice. Consult your healthcare professional.

Ingredients

Adjust servings

4 piezas / 680 g cod loins (6 oz cada uno)
300 g raw peeled shrimp (without vena, tamaño medium)
700 g celeriac (pelado and cut diced)
90 g pitted green olives (well escurridas)
250 g cherry tomatoes (cut por the mitad)
80 g shallot (chopped fina)
3 dientes 15 g garlic (2 cloves chopped and 1 whole for cocer the apionabo)
20 g fresh parsley (chopped)
40 g gluten-free breadcrumbs (for the crust)
15 ml Dijon mustard (for adherir the crust)
30 g tomato paste (for the sauce of langostinos)
120 ml white wine (dry)
180 ml fish stock (low sodium)
75 ml olive oil (divided entre puree, crust and cocción)
1000 ml water (approx., for cocer the apionabo)
1 unidad 1 bay leaf (for cocer the apionabo)
2 g sweet paprika (for the sauce)
1 cucharadita 2 g lemon zest (finely grated)
15 ml lemon juice (freshly squeezed)
8 g salt (or to taste)
2 g black pepper (freshly ground)

Nutrition facts

per serving

432 kcal

Calories

40 g

Protein

16 g

Carbs

21 g

Fat

4 g

Fiber

12 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

MustardSulfitesShellfishFishCelery

Instructions

1
Preheat the oven to 220 °C / 425 °F. Pat the cod loins dry with paper towels and place them on a lightly oiled baking tray.
2
Place the celeriac in a pot with the water, 1 whole garlic clove, the bay leaf, and a pinch of salt. Bring to a boil and cook over medium heat for 18 to 20 minutes, until very tender.
3
While the celeriac cooks, make the crust: finely chop the green olives and mix them in a bowl with the gluten-free breadcrumbs, half of the parsley, the lemon zest, 1 tablespoon olive oil, and a pinch of black pepper until the mixture is moist and crumbly.
4
Brush the top of each cod loin with a thin layer of Dijon mustard. Divide the olive mixture over the loins, pressing gently so it adheres.
5
Bake the cod for 12 to 14 minutes at 220 °C / 425 °F, until the fish is opaque, flakes easily, and the crust is lightly golden at the edges.
6
While the cod bakes, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped shallot and 2 chopped garlic cloves, and cook for 2 to 3 minutes until fragrant and softened.
7
Add the tomato paste and sweet paprika. Cook for 1 minute, stirring, to deepen the flavor. Add the cherry tomatoes and cook for 3 minutes until they begin to soften.
8
Pour in the white wine and let it reduce for 2 minutes. Add the fish stock, bring to a gentle simmer, and cook 4 more minutes to create a light sauce.
9
Add the raw shrimp, season with a pinch of salt and black pepper, and cook for 3 to 4 minutes until pink and just cooked through. Turn off the heat and add the lemon juice and remaining parsley.
10
Drain the cooked celeriac and discard the bay leaf and whole garlic clove. Mash or blend the celeriac with 2 tablespoons olive oil, a pinch of salt, and black pepper until rustic and creamy.
11
To serve, spread the rustic celeriac mash on each plate, place a crusted cod loin on top, and finish with the sweet tomato shrimp and sauce around it.

Chef tips

Dry the cod very well before adding the crust so it sticks properly. For a deeper crust color, broil for 1 to 2 minutes at the end, watching closely so it does not burn.

Substitutions

You can replace the cod with firm hake or pollock. The celeriac can be swapped for cauliflower or potato for a different result. If you prefer not to use white wine, replace it with the same amount of fish stock plus a few extra drops of lemon juice.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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