List of Ingredients
- 2 1/4 LB. of apricots
- 2 LB. of cod fillets
- 3/4 CUP of citrus juice (orange, grapefruit, lime)
- 1/2 CUP of sugar
- 1 1/2 OZ. of celery hearts
- 1 WHOLE of shallot
- dry white wine
- pectin powder
- extra-virgin olive oil
- salt
Method
Prepare the compote: pit 1 1/2 pounds of apricots. Put in a pot with the sugar, 1/2 cup citrus juice and 1 tsp. pectin; bring to a boil and cook for 10 minutes. Remove from heat and allow to cool. Pit the remaining apricots.
Thinly slice the celery and set aside. Thinly slice the shallot and gently cook in a pan with 2 Tbsp. oil and a pinch of salt for 2 minutes. Add 1 Tbsp. white wine and let evaporate. Add 1/4 cup citrus juice, the raw apricots, and the sliced celery. Simmer on low heat for 6-8 minutes. Turn the fruit and cook for another 4 minutes.
Scale the cod, if necessary, remove any bones and cut into steaks. Cook in a pan coated with a thin layer of oil, skin-side down for 3-4 minutes, then flip to the flesh side and cook for another 3 minutes.
Spoon the apricot compote onto individual plates. Add the cod fillets and garnish with the stewed apricots.