Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Vegetables
  • Snacks
  • Pasta
  • Sauces
  • Courses
  • Dish Types
  • Special Diet
  • Regional dishes
Meat and Poultry
Fish and Seafood
Vegetables
Snacks
Pasta
Sauces
Courses
Dish Types
Special Diet
Regional dishes
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Traditional Italian
  • Pasta
  • Cakes and baking
  • Knife skills
  • Pickling
Meat and poultry
Fish and seafood
Vegetables
Traditional Italian
Pasta
Cakes and baking
Knife skills
Pickling
|

Cod pizzaiola

by Angelo Sabatelli
  1. Cod pizzaiola
Item 1 of 1
★ ★ ★ ★ ★
Not yet rated

Angelo Sabatelli serves this cod pizzaiola recipe with some gourmet twists, such as dehydrated black olive crumb and potato cream made with a siphon. The classic flavours shine through, though, and this dish could be easily adapted to suit home kitchens by serving the potato cream un-whipped and simply dicing some black olive without dehydrating.

First published in 2016
discover more:
Related Recipes
Not feeling this? See related recipes.

Ingredients

Metric

Imperial

Cod

  • 280g of cod loin, cut into 4 portions
  • 30g of egg white
  • 50g of cornflour
  • peanut oil
  • salt

Piazzaiola sauce

  • 1 garlic clove, sliced
  • 1 tbsp of capers
  • 300g of passata
  • 1 sprig of oregano
  • olive oil

Potato cream

  • 500g of potatoes, peeled
  • 120g of cream
  • 6g of salt
  • 50g of olive oil

Dehydrated olives

  • 100g of black olives
SAVE RECIPE

Equipment

  • Dehydrator
  • Blender
  • Siphon bottle or cream whipper
  • N2O cartridge 3

Method

1
To prepare the black olives, spread out onto a dehydrator tray and dry overnight at 60°C
  • 100g of black olives
2
The next morning, finely chop with a knife and store in an airtight container
3
To make the pizzaiola sauce, sweat the garlic in some olive oil then add the capers. Stir in the passata and oregano and cook for 30 minutes
  • 1 garlic clove, sliced
  • olive oil
  • 1 tbsp of capers
  • 300g of passata
  • 1 sprig of oregano
4
After this time, blitz in a blender until smooth then reserve until needed
5
For the potato cream, boil the potatoes in salted boiling water until soft, then blend with the cream, 100g of the cooking water, the salt and olive oil. Transfer to a siphon, charge with 3 gas canisters and keep warm
  • 500g of potatoes, peeled
  • 120g of cream
  • 6g of salt
  • 50g of olive oil
6
Preheat a deep-fryer or deep pan of peanut oil to 180°C
  • peanut oil
7
To cook the cod, roll each piece in egg white, followed by the cornflour. Deep-fry the cod pieces until cooked through and crispy then drain on kitchen paper and season with salt
  • 50g of cornflour
  • 280g of cod loin, cut into 4 portions
  • 30g of egg white
  • salt
8
To serve, roll the cod in the pizzaiola sauce until very well-coated and place in serving dishes. Squirt a shot of the potato cream over the top, sprinkle over the black olive crumb and serve
First published in 2016
Angelo Sabatelli

It took Angelo Sabatelli a good few years working around the world to realise his true calling was to cook the traditional cuisine of Puglia, but when he returned home to open his first restaurant, the wait was worth it. His technical excellence and expertise transforms the region’s dishes into Michelin-starred masterpieces.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more

NAVIGATE

FOLLOW

SITES

© Great Italian Chefs 2025