Recipes by Cullera de Boix

Grilled cod fillet with “calçots” (spring onions) and oil

Difficulty level: medium

Diners: 4

Preparation time: 1h


  • Cream of roasted "calçots"
  • 4 cod fillets of 220 g each
  • 2 fried "calçots" and cut into crispy slices
  • 4 tablespoons of romesco oil
  • A pinch of chives
  • Flour


For the "calçots" cream:

  • 8 roasted "calçots" (spring onions)
  • 2 medium potatoes
  • 2 tablespoons of cream
  • Water, salt and romesco oil
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For the cream of roasted “calçots” (spring onions): boil the water and add the peeled potatoes. When they are cooked, add the peeled “calçots”, 5 min. Salt and add the cream. Mash and strain through a chinoise. Add a little romesco oil.
Grill the cod on a griddle.
Fry the floured “calçots” until crispy. Cut them in half.
On a plate, put the hot “calçot” cream and, on top, the cod and some romesco oil. Put half a crunchy “calçot” on top and sprinkle with chives.

Cod with “calçots” (spring onions)

Xavier Matarrodona invites us to profit from the first calçots of the season with this dish

We encourage you to enjoy the most popular fish in Catalan cuisine in a different way. The chef of the Cullera de Boix restaurants, Xavier Matarrodona, prepares a recipe with cod fillet, using a simple cooking method, i.e. grilled, so as to preserve its flavour and properties, and accompanied by a “calçots” sauce. Thus, you can discover a new way of enjoying typical winter vegetables beyond the classical and popular “calçotadas” (spring onion festivals).

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