This recipe is called Banana Cod not just because it has banana in it, but also because the idea for it came from a dish I had at a restaurant in a little town called Paraty, just south of Rio. The restaurant’s name was Banana da Terra, and it was recommended to us by Tom le Mesurier of Eat Rio who knows a thing or two about Brazilian food. It certainly did not disappoint.
The prize for the evening was won by The Chief Taster’s octopus and tapenade bruschetta but we both agreed (I had a taste) that that was a tough one to topple. My dish – this one – came in second but it was still very good, and with my addition of the black pudding I think it would have given the bruschetta a run for its money.
Recipe for banana cod with baby leeks and black pudding.
- 4 baby leeks, trimmed, any papery outside leaves taken off, and cut lengthways into half or quarters
- 6 slices of black pudding – take off the skin and cut into ½”/1 cm slices
- 2 tsps balsamic vinegar pearls
- 120 ml/½ cup coconut cream
- 1 banana
- 2 pieces of cod – 200g/7 oz in total
- Butter for frying
- Warm your plates
- In a large frying pan fry the black pudding, the cod pieces and the baby leeks. Don’t let the black pudding get dry – take out and keep warm if it looks in danger of doing that. Turn all.
- Cut the banana in half lengthways and fry, cut side down for a couple of minutes. Remove and keep warm together with the black pudding.
- Get the baby leeks well cooked and starting to caramelise.- this is important, it’s the sugars which go with the banana which complete this dish. But you don’t want them to burn – add a little more butter if necessary and reduce the heat.. When they’re done, add them to the black pudding etc.
- Add the coconut cream to the pan, pouring it over the cod.
- Serve the cod on a bed of leeks and banana, cover with any extra coconut cream and garnish with black pudding and vinegar pearls.