Corn and tapioca cream with cod

Ingredients

• Corn and tapioca cream (pre-cooked)20 g
• Cod fillet, fresh or thawed30 g
• Zucchini (trimmed)50 g
• Vegetable broth (carrot, celery, potato - liquid only)200 ml
• Extra virgin olive oil5 g

Allergens

Fish, Celery

Method

1. Thoroughly wash the zucchini, remove the ends, and cut into small cubes for even cooking.
2. Carefully check the cod fillet to ensure no bones are present, then cut it into small pieces.
3. Steam the zucchini for about 10 minutes until it is tender to the touch.
4. Add the cod to the steamer basket with the zucchini and continue cooking for another 5-7 minutes.
5. Transfer the fish and vegetable to a blender and puree with a tablespoon of broth until a smooth, lump-free consistency is achieved.
6. Heat the vegetable broth in a small pan until it reaches approximately 50-60°C (avoid boiling to prevent clumping).
7. Rain the corn and tapioca cream into the hot broth, whisking vigorously with a hand whisk to prevent lumps.
8. Fold the cod and zucchini puree into the cream and mix well to distribute the nutrients.
9. Complete the preparation by adding the raw extra virgin olive oil, stirring one last time before serving at a lukewarm temperature.