Tapioca base 2 l water 300 g minced tapioca Bring water to the boil. Add tapioca when it starts to boil. Stir for 15 minutes over a low heat. Mix in a blender until it becomes a fine paste. Strain and leave to cool. Red wine sauce 1 l red wine 100 g sugar 1 l liquid tapioca base 500 g mixed mushrooms 50 g Sobrassada de Mallorca 1 l fish stock (preferably made with cod bones and skin) 800 g desalted cod fillets 12 peeled and seedless grapes Mallorcan olive oil Chives Salt

Red Wine Sauce Put wine and sugar into a small saucepan on a low heat. Once it has reduces by a third, add approximately 300 ml of tapioca base. Simmer on a low heat until the sauce starts to thicken. During cooking, remove the foam that forms on the surface of the sauce. Remove the sauce from the heat until it is to be used. Pour fish stock into a saucepan and leave on a low heat. Reduce stock by a third of its initial volume, removing any impurities that form on the surface. Add some 500 ml of the tapioca base to the stock. Cook until sticky texture is obtained. Put to one side until it is to be used. Clean mushrooms and cut them into large pieces. Fry mushrooms in a sauce pan with a little Mallorcan olive oil until all the liquid has evaporated, and then add the Sobrassada de Mallorca. Lightly fry the Sobrassada de Mallorca making sure that it does not scorch. Coat the mushrooms and Sobrassada de Mallorca with a few spoonfuls of the fish stock mixed up with some tapioca base. Store in a hot place until use. Sear the cod fillets in a frying pan with a little Mallorcan olive oil. Remove the fillets from the heat once the skin turns golden brown. Coat cod fillets with the red wine sauce. Finish cooking the cod fillets in the oven at 200ºC for about 5 minutes.

Heat mushrooms and Sobrassada de Mallorca and season to taste. Arrange cooked fish fillets on a plate and add mushrooms and Sobrassada de Mallorca. Finish off with a little red wine sauce, some peeled seedless grapes and chives.