Cod à la Gio

Think of juicy cod, shrimp, fresh ginger, and sweet potatoes: this is Cod à la Gio, a delicious low-carb, gluten-free seafood dish based on a recipe that my friend, colleague, and a Baiana – native from Bahia, Gio Lester, sent to me. You can savor the Brazilian northeast food influence in it.

It is simply delicious and easy to make. Enjoy!

INGREDIENTS

1/2 lb fresh cod fish
1/2 lb mid-size thawed/ fresh shrimp (deveined, shelled)
1 mid-size sweet onion
1 stalk of celery
1 tbsp of fresh ginger
2 garlic cloves
1 tbsp red bell pepper
1 large sweet potato
1 large egg
1 tbsp of olive oil
1 tbsp chives
1 tbsp Italian parsley

PREPARING COD À LA GIO

Peel and slice the potato, cook until you can mash it.  Mix the egg, half of the chives and the parsley,  and a little bit of olive oil together with an immersion blender. Add to the mashed potato. Spray a small rectangular Pyrex dish lightly with olive oil and spread the sweet potato mix on its bottom.

Preheat oven to 400F.

Wash and rinse cod and shrimp.  Sprinkle lemon or lime.

Slice onions, celery, garlic and the red bell pepper.

Reuse the pan, where you cooked the potato, to heat the remaining olive oil. Add the cod and the shrimp to sear only, add the onions, garlic and bell pepper to sautée in medium/high heat. It should take no more than five minutes because cod and shrimp should not be fully cooked at this point. When you remove it from heat, add the fresh ginger and the remaining parsley and chives.

Spread this mix on the top of the mashed sweet potatoes. Bake uncovered for about 20 to 30 minutes until it is golden and boiling.

Wine pairing: great with Portuguese Vinho Verde, Cava, Pinot Grigio, or Muscadet de Loire.

Nutritional Analysis

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