Spanish Week – #2: Cod & Pancetta with Kumato, Zucchini and Garlic Salad

For this dish I changed up a delicious Spanish tomato salad and used a delicious new ingredient which is currently the “ingredient du jour”. The Kumato is essentailly a tomato with a difference. It’s dark green appearance is somewhat unusual, but it’s flavour is more familiar albeit with a more intense and sweeter hit regular tomato – just like a tomato SHOULD taste in my opinion. It’s perfect for salads as it looks great on the plate. It works perfectly with any fish – from cod to tuna. My addition of pancetta much needed salty note to this light and healthy Spanish treat.

For the salad:
2-3 kumatoes (or tomatoes)
2 zucchini
100ml extra virgin olive oil
1 large tomato (peeled)
2 cloves garlic
1 tablespoon red wine vinegar
salt & pepper

Other Ingredients:
2 cod fillets (skin on)
2 thin slices pancetta
salt & pepper

To make the salad:
Mince together the garlic with about 1/2 teaspoon salt in a pestle & mortar until creamy. Add the peeled tomato and mash until thick and paste like. Stir in the vinegar and the olive oil and set aside.

Cut the zucchini into thin slices then heat a small frying pan with 2 extra tablespoons of olive oil until hot. Fry the zucchini slices in batches for 2 minutes either side, until slightly charred either side. Drain and cool completely on paper towels.

Slice the Kumatoes thinly and arrange in a circle on each plate alternating between slices of zucchini and Kumato. Spoon over some of the dressing and leave covered while you cook the fish and pancetta.

Season the fish lightly with salt & pepper and set aside. Heat the remaining olive oil in a frying pan until hot. Add the pancetta and cook for 1-2 minutes until brown and crisp. Drain on paper towels. Add the fish, skin side down to the pan and fry for 3-4 minutes per side or until cooked through and the skin crispy.

Place the fish in the centre of the kumato salad and balance the pancetta on top. Drizzle with a little olive oil if you like then serve.

Serve as is, with some bread on the side. I also added a tablespoon of homemade mayonnaise on top for a little richness but it’s not essential.

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