Her name is Marta Oti, she is a student at the Escuela Superior d’Hostelería de Barcelona (ESHOB) and one of the 17 students from hospitality schools throughout Spain who reached the final of the Best Cod Dish in Iceland 2024 competition that took place on Thursday. the School of Hospitality and Agrotourism of Extemadura, in Mérida (as it is the place of origin of the winner of the previous edition).
A contest in which the Catalan student came in first place with a dish titled Historia y memoria, in which she used cod tripe and kokotxa that she prepared in pil pil, as well as gilda tartar and leek confit with apple, a stew of cod and txakoli and peas from Maresme. Its preparation convinced the jury, chaired by chef Toño Pérez, from the three-star Atrio (Cáceres) and which Marta Oti accompanied with a brief writing that included a reflection by Adoni Luis Aduriz on the main ingredient of the contest and a brief description of its own intention. to “enhance its properties, flavor and characteristics, maintaining the history and memory of cod.”
In second place was the dish by Ramón Arias, from the Higher School of the Hospitality School of Seville, and in third place was that of Rebeca Gutiérrez, from the Salamanca Hospitality School.
Next year Barcelona will host the fourth edition of this contest, as it is the city of the current winner, who was awarded a trip to Iceland. Icelandic Cod is a project created by the Icelandic Salted Cod Producers Association (ISF) and Promote Iceland, with support from the Icelandic government.
