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Confit of Cod Loins, served with Sweet-Potatoes and a wedge of Pumpkin

Fish A- A+

Preparation Time: MEDIUM
Cost: HIGH
Serves: 4


  • 4 un Loins of Cod
  • 200g Sweet Potatoes
  • 150g Butternut Squash
  • 100g Onions
  • 3dl Gallo Late Harvest Extra Virgin Olive Oil
  • 40g Almond chips
  • 25g Ground Almonds
  • To taste * Raisins

Spread  Gallo Late Harvest Olive Oil over the loins and put in a baking tray, along with the onion cut into wedges, and the squash with its skin scored on the underneath to allow the heat to penetrate and cook it.
Put in the oven at 150ºC for about 30 minutes.
Cook the sweet potatoes.
Sauté both types of almonds and add the raisins.
Serve covering the cod loins with the sauteed nuts and raisins.

The Gallo products that the Chef suggests for this recipe can be substituted by other Gallo varities of your preference. Experiment and share your incredible combinations!

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