6 fillets of salt cod (pre-soaked and desalted), or hake, pollock, haddock, or snapper5.3 oz (150 g) raw shrimp, peeled4 to 5 garlic cloves, sliced2 tablespoons tomato sauce1 tablespoon all-purpose flour1/2 cup brandy or cognacSalt, to tasteFreshly ground black pepper, to tasteExtra virgin olive oil
Preparation
Peel the shrimp and simmer the heads and shells in a small pot of water for about 2 minutes to extract the flavor, then strain and reserve the broth.
In a skillet, heat a little olive oil.
Lightly season the cod fillets with pepper (go easy on the salt since cod can retain some saltiness).
Sear the fillets until lightly golden on both sides, and transfer to a serving dish and set aside.
In the same pan, sauté the sliced garlic until almost golden.
Add the peeled shrimp and cook briefly.
Stir in the flour and cook for about a minute, then add the tomato sauce, and mix well.
Pour in the brandy, let it boil briefly to cook off the alcohol, and then stir in the reserved shrimp broth.
Let the sauce simmer for 2–3 minutes.
Pour the sauce with shrimp over the cod fillets and enjoy.