Cod, Kumato® soup, caviar, and virgin olive ice cream - recipe by Pere Massana and Ana Roger (Massana Restaurant)

Main course


Ingredients (4 servings)

  • 250 g cod
  • 1 Kumato®
  • 1 oranje
  • Olive oil

For the soup:

  • 3 Kumato® tomatoes
  • 40 g olive oil
  • 10 g sugar
  • Salt

For ice cream:

  • 200 ml milk
  • 20 g sugar
  • 50 g invert sugar
  • 12 g stabiliser
  • 700 ml olive oil


Remove the whole cod skin and bake at 180º for 5 minutes to get it crispy. Next, cut the cod into 2 x 2 cm cubes and place them in hot oil (approx. 40º) for 10 minutes.

For the Kumato® soup, mix all the ingredients in a blender with the previously peeled and seeded tomatoes.

For the caviar, cut a Kumato® in half and, using a teaspoon, empty it (as if you were making little balls of pulp and seeds) and set aside on blotting paper.

For the ice cream, warm the milk on low heat, and when it reaches 60º, add the stabiliser and then the sugars, simmering until it starts to boil.

Remove from heat and blend, slowly incorporating the virgin olive oil as you blend. Once homogeneous, store the mixture in the freezer.