Recipe Overview
This modern Secondi preserves the character of traditional stoccafisso while applying controlled sous-vide cooking. The leek wrap protects the rehydrated cod, chickpea coulis provides an earthy base, and tomatoes, olives and black pepper finish the plate with Mediterranean contrast.
Chef Notes
The leek wrap should be blanched just enough to become flexible without losing structure. Keep the fish compact during vacuum sealing so the portion retains a clean shape. The chickpea coulis should be smooth and loose enough to support the fish rather than sit heavily on the plate.
Connected Experience
The dish connects traditional preserved-cod knowledge with contemporary sous-vide production, precise portioning, refined plating, Live Inventory and professional Secondi station workflow.
Ingredients
-
Dried Aged Cod (Stoccafisso)
— 113 g · desalted
FISH-COD-STO-003
-
Cooked Chickpeas
— 160 g · cooked
LEGUME-CHICKPEA-COOKED
-
Leek Leaf
— 15 g · blanched
TC-VEG-LEEK-001
-
Garlic
— 5 g · sliced
TC-VEG-GARLIC-001
-
Italian Parsley
— 4 g · chopped
HERB-PARSLEY-FLAT
-
Black Olives
— 12 g
black_olives
-
Cherry Tomatoes
— 60 g · for garnish
cherry_tomatoes
-
Dry White Wine
— 15 ml · dry
white_wine
-
Extra Virgin Olive Oil
— 7 ml · for vacuum bag and finishing
OIL-0001
-
Black Pepper
— 0.5 g · freshly ground
SPICE-PEPPERCORN-BLACK
Preparation
- Desalt the stoccafisso for 72 hours, changing the water twice daily until balanced and fully rehydrated.
- Blanch the leek leaf, wrap the cod tightly, vacuum-seal with extra-virgin olive oil, and cook sous vide until just flaky and pearly.
- Blend the cooked chickpeas with garlic, parsley, and dry white wine into a smooth, silky coulis.
- Prepare the garnish with cherry tomatoes, black olives, and red pepper confetti for contrast and brightness.
- Plate the cod over the chickpea coulis and finish with the Mediterranean garnish and freshly ground black pepper.
Service Suggestions
- Plate the chickpea coulis first and position the leek-wrapped cod cleanly over the center.
- Use cherry tomatoes and black olives as controlled garnish rather than covering the fish.
- The source recipe also calls for red pepper confetti; no quantity is provided, so it is not included in automatic inventory deduction or food cost.
Dietary / HACCP Notes
- Contains fish and wine.
- Keep the cod under refrigeration throughout the 72-hour desalting and rehydration period.
- Follow the operation’s validated sous-vide HACCP plan for vacuum packaging, cooking, chilling, holding and reheating.
- Do not rely on the generic calculator as a food-safety validation; use the approved time-temperature schedule for the actual portion thickness and process.
| Calories | 580 |
| Protein | 42 g |
| Carbohydrates | 35 g |
| Fat | 24 g |
| Fiber | Not established |
| Cholesterol | Not established |
| Sodium | 890 mg |