Steamed Cod with Orange Peel, Rosemary and White Balsamic

White Balsamic Condiment is a sweet, sour, and surprisingly versatile ingredient perfect for experimentation. With a bright acidity and subtle sweetness, it goes perfectly with a delicate fish like cod, as well as for quick pickled vegetables. This recipe, by La Vecchia Dispensa, is modern whilst still being rooted in Modena’s culinary tradition.

Cooking Time: 1 hour
Serves: 2

Ingredients

For the cod:

300g cod fillets

20ml water

1 strip of orange peel

50ml La Vecchia Dispensa Red Label Balsamic Vinegar of Modena

For the vegetables:

2 small sprigs cauliflower

4 strips yellow bell pepper

4 strips red bell pepper

½ carrot, sliced

4 chunks celery

1 spring onion, sliced

1 small red onion, sliced

2 pickles, chopped

10g anchovies, chopped

Green and black olives, to taste

Bay leaves, juniper berries, black pepper, to taste

For the pickling marinade:

100ml La Vecchia Dispensa White Condiment

150ml water

5g sugar

5g salt

Orange peel, rosemary, black pepper

Method

1. Prepare the Vegetables

Cut all vegetables into small, even pieces. In a saucepan, bring the White Condiment solution to a simmer with the aromatics. Blanch the vegetables in the marinade according to their texture (harder vegetables go first, etc.)

Drain and let cool. Toss the vegetables with salt, olive oil, chopped anchovies, olives, and pickles. Set aside.

2. Steam the Cod

Steam the cod fillets in water seasoned with orange peel, rosemary, black pepper, sugar, salt, and the Red Label Balsamic Vinegar.

3. Assemble & Serve

Plate the warm, marinated vegetables as a base. Place the steamed cod on top and finish with a light drizzle of Red Label Balsamic Vinegar.

Enjoy!