Stevie Parle’s Cod Crudo with Tomato Water and Basil Oil
Clean, vivid and elegant — this crudo balances the sweetness of tomato, fragrant basil oil, and bright citrus over delicate slices of cured cod.
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
240
MINUTES
Ingredients
For the cod cure
300g caster sugar
600g coarse sea salt
zest of 1 lemon
zest of 1 orange
For the tomato water (yields 400g)
400g Marinda tomatoes
400g vine tomatoes
20g fresh basil
4g fish sauce (we use colatura di alici)
16g sea salt flakes
16g sherry vinegar
16g white wine vinegar
10g caster sugar
4g black peppercorns
For the basil oil (yields more than needed):
228g fresh basil leaves
900g sunflower oil
To serve
1-2 Marinda tomatoes, sliced as thinly as possible with a sharp knife
180g cured cod (sliced)
100g tomato water
basil oil, to drizzle
a few segments of pomelo or grapefruit (optional)
Method
To cure the cod, bliitz the sugar, salt, and citrus zests in a food processor. Coat a cod loin evenly in the cure and refrigerate for four hours.
Rinse well, pat dry, and chill. Slice thinly just before serving.
Make the tomato water by roughly chopping the tomatoes and combine with the remaining ingredients. Marinate for 20 minutes. Blend everything, then strain through muslin cloth overnight without pressing.
For the basil oil, blend the basil and sunflower oil in a Thermomix at 90°C for nine minutes.
Alternatively, heat in a saucepan for a couple of minutes and use a blender to emulsify.
Strain through muslin cloth and chill. To serve, lay a few very thin slices of Marinda tomato on the base of each chilled plate.
Arrange slices of cured cod on top. Spoon over around 25g of tomato water per portion. Finish with basil oil and citrus segments if using.
