Ingredients for 4 people

4 loins of fresh cod
500 ml virgin olive oil
2 sweet potatoes
50 ml of almond beverage
1 clove of garlic
2 bay leaves
A recipe that allows us to adapt the texture of solid foods, whether they are presented as easy to chew or in the form of purée in case of worsening swallowing


1.Place the oil in a casserole with the garlic and the bay leaves. Maintain the temperature so that it does not exceed 80ºC for 10 minutes.
2.After this time, add the loins and let them cook for 10 minutes over a low heat. Avoid the oil frying in order to ensure that the centre of the cod is tender.
3.At the same time, cook the sweet potatoes whole in the oven at 220ºC for 35 minutes
4.Let the sweet potatoes cool and peel them. Mash them with the vegetable drink and two tablespoons of the oil and the gelatin (collagen) released by the cod during cooking.
5.Serve with a sweet potato base and place the smooth skinless cod on top.

Chef’s tip

The low heat ensures that the cod has a very soft texture