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Cod with a warm lentil and mojama salad

Barrafino Cod Lentils.jpg

Since its opening four years ago, iconic London-based tapas bar Barrafina has become famous for its classic, nononsense offerings. This dish, taken from the restaurant’s recently published cookbook, fuses cod with mojama – a type of air-dried tuna available in good delis and supermarkets.

Preparation time

15 minutes

Cooking time

1 hour

Ingredients (serves 4)

  • 240g brown lentils
  • 1 onion, peeled and halved
  • 8 bay leaves
  • 1 bulb of fennel, cut into quarters
  • 1/2 bulb of fennel, finely chopped
  • A small bulb of thyme, stalks tied together
  • 100ml olive oil
  • 4 fillets of cod, skin on
  • Salt and pepper
  • 2 large shallots, peeled and diced
  • 5 tablespoons moscatel vinegar
  • 20 fresh mint leaves
  • 50g mojama tuna, very thinly sliced


Step 1: Put the lentils, onion, bay leaves, quartered fennel and thyme into a pan and add 4 litres of water. Bring to boil then reduce for 45 minutes. Drain the lentils, then discard the onion, fennel, thyme and bay leaves.

Step 2: Heat 50ml of olive oil in a pan, add the cod fillets, skin side down. Season with salt and pepper and cook for 5 minutes. Turn over, season again and cook for another 5 minutes.

Step 3: While the cod is cooking, heat some oil in another pan, add shallots and the finely chopped fennel and cook for 3 minutes. Add lentils and heat through, then remove from the heat and stir in 25ml of olive oil and muscatel vinegar. Add mint and season.

Step 4: Put the lentils into a serving dish and place the cod on top, drizzling over any juices. Arrange the mojama on top of the cod and serve.

From Barrafina: A Spanish Cookbook by Sam and Eddie Hart and Nieves Barragan Mohacho (£25, Fig Tree)



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