For 4 persons
For the bacalao you will need:
- 4 pieces of bacalao, 180 grs each
- 50 ml extra virgin olive oil
- 200 ml fish stock
- 2 cloves garlic, minced
- parsley, minced
For the green asparagus you will need:
- 16 asparagus stalks
Cook the asparagus in plenty of boiling water with salt for 1 minute.
Drain in a colander and cool rapidly in iced, salted water.
When cold, drain again.
With the help of a sharp knife remove the outer skin only, without damaging the green skin. Separate the tips from the stalks and slice the stalks thinly on the mandoline or with a potato peeler. Set aside.
The bacalao in the green sauce:
Heat the minced garlic in olive oil in a casserole over a gentle fire. When it starts to turn golden, add the pieces of bacalao, well arranged, with the skin uppermost. Rotate the casserole gently to prevent the bacalao sticking to the bottom and for it to begin to give off its juices and gelatine, with which you will bind the sauce.
Keep rotating the casserole and add the fish stock little by little. Cook for 8 to 10 minutes. Just before the fish is done, add the minced parsley and the asparagus tips and rotate the casserole one more time to totally emulsify the sauce.
Finishing touches and presentation
Arrange the asparagus slices in the centre of a serving dish, put the bacalao on top and decorate with the asparagus tips. Serve with the green sauce.