Bacalao a la Bilbaina
A variation of one of one of Brindisa’s summer tapas. This recipe will be sure to get you dusting off your BBQs ready for some delicious food and sunshine!
Brindisa’s tip – You can either put the cod straight onto the BBQ or, if you’re a bit nervous then put lots of chopped herbs on some foil and place cod on top before putting whole package on the barbecue. Tomatoes can either be placed within the foil parcel.
- Place the cod straight onto the BBQ or, if you’re a bit nervous then put lots of chopped herbs on some foil and place cod on top before putting whole package on the barbecue.
- Alternative place the cod in a large frying pan over a medium heat with a bit of olive oil. Add sliced garlic, chopped shallots, bay leaf and thyme, cook gently for few minutes.
- Cut cherry tomatoes in half and add to the frying pan (or in the foil parcel). Add manzanilla wine, stir and reduce then add PX vinegar and season with salt and pepper.
- Cook cod fillet skin side down until the skin has crispy and golden colour, then the turn it and cook for few more minutes.
- Preparation time:
- 10 min
- Cooking time:
- 10 min
- Serves: 2
120g sustainably caught cod
120g cherry tomatoes
15g banana shallot, finely chopped
5g garlic, peeled and sliced
1 bay leaf
2g thyme leaves
5ml Pedro Ximenez aged balsamic vinegar
A traditional flavour of marked bitterness and refreshing aftertaste.
Available from: Waitrose, Majestic, Sainsburys, Co-op and Greene King online.