Ingredients
- 325g of apricots
- 300g Basa fillets
- 200ml Orange juice
- 2 tbsp of sugar
- 3 celery sticks
- 1 shallot
- 1 cup of dry white wine
- pectin powder
- extra-virgin olive oil
- salt
Instructions
To a pot add apricots, sugar, orange juice and 1 tsp. pectin. Bring to a boil and cook for 10 minutes. Remove from heat and allow to cool.
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 the apricots, 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 Basa fillets and garnish with the stewed apricots.