Bacalao Ajoarriero with Mixed Peppers – 35-40 mins
Gently poach the cod in olive oil with the garlic over a very low heat, allowing it to slowly cook without colouring. After 8 to 10 minutes, remove carefully and keep in large flakes. Reserve the oil.
In the same oil, cook the onion slowly until soft and sweet, without colour.
Add the garlic and chilli and allow them to release their aroma.
Add the green and red peppers and cook gently until softened but still with some texture.
Add the piquillo peppers and warm through briefly.
Stir in the grated tomato and paprika and cook until the sauce comes together, remaining slightly loose and glossy.
Return the cod to the pan and fold through gently, keeping the pieces intact.
Finish with chopped parsley and a final drizzle of fresh olive oil.
Tomato, White Onion & Ventresca – 10 mins
Cut the tomatoes into natural, irregular pieces and place them on a wide plate.
Season with salt and a generous drizzle of olive oil, allowing them to sit briefly so they release their juices.
Add the onion. If too strong, rinse quickly in cold water and dry well before using.
Place the ventresca on top in large pieces, keeping it delicate and not overmixing.
Finish with a few drops of sherry vinegar and a final drizzle of olive oil.
Bacalao Ajoarriero with Mixed Peppers – 35-40 mins
Gently poach the cod in olive oil with the garlic over a very low heat, allowing it to slowly cook without colouring. After 8 to 10 minutes, remove carefully and keep in large flakes. Reserve the oil.
In the same oil, cook the onion slowly until soft and sweet, without colour.
Add the garlic and chilli and allow them to release their aroma.
Add the green and red peppers and cook gently until softened but still with some texture.
Add the piquillo peppers and warm through briefly.
Stir in the grated tomato and paprika and cook until the sauce comes together, remaining slightly loose and glossy.
Return the cod to the pan and fold through gently, keeping the pieces intact.
Finish with chopped parsley and a final drizzle of fresh olive oil.
Tomato, White Onion & Ventresca – 10 mins
Cut the tomatoes into natural, irregular pieces and place them on a wide plate.
Season with salt and a generous drizzle of olive oil, allowing them to sit briefly so they release their juices.
Add the onion. If too strong, rinse quickly in cold water and dry well before using.
Place the ventresca on top in large pieces, keeping it delicate and not overmixing.
Finish with a few drops of sherry vinegar and a final drizzle of olive oil.
