CRUZ White Colheita

CRUZ White Colheita is a rare vintage, made with white grapes from a single harvest. Its complex flavours of dried fruits and honey pair perfectly with refined salty appetizers.


Recipe Cod loin with red onion and watercress

People : 4 Preparation :15 Cooking time :60

Ingredients :

  • 4 pieces of cod
  • 2 red onions
  • 200 g corn bread
  • 50 g watercress
  • 50 cl red wine vinegar
  • Olive oil
  • Sugar
  • Salt
  • Garlic
  • Bay leaf

Preparation :

  • Remove any bones from the cod loins. Place them in a roasting tin and add oil until they are half covered. Flavour the oil with 2 bay leaves and 4 cloves of garlic, slightly crushed. Place in the oven at 160ºC for 30 minutes, or until the cod begins to flake apart.
  • Cut the red onions into wedges and sauté on a high heat with a little oil, salt and sugar. Do not allow them to cook too much, the onion should remain crunchy. Add the vinegar and reduce.
  • Break the cornbread into crumbs. Fry gently in oil, with a crushed clove of garlic, until they turn crisp. Season with salt.
  • Place the cornbread in the centre of the plate and top it with the cod loin and red onion. Emulsify the oil left in the roasting tin with a whisk and pour over the cod. Serve with a watercress salad.

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