COD WITH POTATOES TORTILLA
Alliance food - wine:
The rosé wine "CHÂTEAU CASTEL DES MAURES" AOP Côtes de Provence goes well with cod fish filets and served with a side dish of potatoes tortilla.
Preparation of main dish - 20 minutes. Cooking - 35 minutes. For two (2) servings: 2 cod fish fillets, 150 g each * 3 potatoes * 1 onion * 1 shallot * 3 tablespoons olive oil * 2 eggs * 2 tablespoons of concentrated tomato sauce * 2 tablespoons of dry white wine * chives * parsley * salt and pepper.
Cook cod fillets for approximately 2 minutes on each side, either on a grill or in a pan on a bed of diced shallots and sprinkle with white wine. Once the fish fillets are cooked, keep them covered and warm until ready for serving.
Preparation of the sauce: Boil liquid cream for about 2 minutes in a sauce pan, while adding about 2 tablespoons of tomato sauce.
Preparation of tortilla: Peel an onion and cut into very small cubes. Peel the potatoes, cut them into very thin slices and cook about 25 minutes. Meanwhile, brown the onion in a frying pan about 5 minutes.
In a bowl beat the eggs, add salt and pepper to taste. Pour eggs into a sauce pan, adding the diced potatoes, and adding the cooked and diced onion. Cook the first side over low heat. When the tortilla is almost done, turn and brown the other side.
Cut the tortilla in half (or make two rounds), place the cod fish on the tortilla and add with the sauce, then garnish with chopped chives and parsley.