Spanish Anchovies and Salt Cod with Wood Roasted Peppers
Some light bites with a Spanish vibe, Spanish Anchovies and Salt Cod with Wood Roasted Peppers! These dishes are a great starter or side dish to have with drinks!
Ingredients
Spanish anchovies (boquerones)
- 18 x boquerones
- 1 lemon, segmented
- 1 lemon, juice and zest
- 1 garlic clove
- Few sprigs of parsley, chopped
- Pinch of salt
- 100ml olive oil
Salt cod with wood roasted peppers
- 200g salt cod
- Milk, to cover
- 2 bay leaves
- 150g mashed potato
- 1 thick slice sourdough bread, crusts removed
- 1 tbsp sherry vinegar
- 1 large roasted red pepper, sliced
- A few sprigs of parsley, chopped
- Pinch of pimenton
To serve – 6 slices sourdough bread, toasted
Method
Spanish anchovies (boquerones)
For the anchovies, lay onto a plate. Then, in a pestle and mortar, pound the lemon, garlic and salt. Then, finish with the parsley and olive oil. Spoon this over the anchovies and serve.
Salt cod with wood roasted peppers
Soak cod overnight in water and then drain. After, cover in milk, pop in the bay leaves, and allow to simmer until soft.
Take the fish out, remove the skin, then flake the fish, and soak the bread in the warm milk. Proceed to blend with 4 tbsp of milk.
Serve the fish, potato and bread onto plates.
Mix the peppers, pimenton, and parsley with the vinegar and a splash of olive oil. Then, spoon over the fish and serve with toasted bread.
Ingredients
Spanish anchovies (boquerones)
- 18 x boquerones
- 1 lemon, segmented
- 1 lemon, juice and zest
- 1 garlic clove
- Few sprigs of parsley, chopped
- Pinch of salt
- 100ml olive oil
Salt cod with wood roasted peppers
- 200g salt cod
- Milk, to cover
- 2 bay leaves
- 150g mashed potato
- 1 thick slice sourdough bread, crusts removed
- 1 tbsp sherry vinegar
- 1 large roasted red pepper, sliced
- A few sprigs of parsley, chopped
- Pinch of pimenton
To serve – 6 slices sourdough bread, toasted
Method
Spanish anchovies (boquerones)
For the anchovies, lay onto a plate. Then, in a pestle and mortar, pound the lemon, garlic and salt. Then, finish with the parsley and olive oil. Spoon this over the anchovies and serve.
Salt cod with wood roasted peppers
Soak cod overnight in water and then drain. After, cover in milk, pop in the bay leaves, and allow to simmer until soft.
Take the fish out, remove the skin, then flake the fish, and soak the bread in the warm milk. Proceed to blend with 4 tbsp of milk.
Serve the fish, potato and bread onto plates.
Mix the peppers, pimenton, and parsley with the vinegar and a splash of olive oil. Then, spoon over the fish and serve with toasted bread.
