Bacalao en Aceite, salt cod recipe Basque Recipes, Tapas Recipes 0 0 5 0

Bacalao en Aceite

Prep Time

5 mins

Cook Time

30 mins

Total Time

35 mins

This is a classic pintxo recipe using Bacalao (salt cod) marinated in a garlic and chilli oil. The punchy flavour of this pintxo is 10 out 10. Pair it with a good glass of Rioja and some crusty bread!

35 mins

4 people

Ingredients
Method

200g salt cod loin
1 large garlic clove, finely chopped
¼ dried guindilla chilli, finely sliced
150ml extra virgin olive oil

To desalt the cod, place in a container and cover with cold water. Keep in the fridge for 48 hours, changing the water three times during this time.
In a small saucepan heat the oil and garlic until the garlic begins to fry and becomes light brown, add the guindilla chilli slices and set aside.
Pat dry the salt cod and cut into rectangles that are ½ cm thick. Pierce each piece of salt cod with a toothpick. Pour the garlic and chilli oil and marinade the Bacalao for 30 minutes before serving.

Ingredients

200g salt cod loin
1 large garlic clove, finely chopped
¼ dried guindilla chilli, finely sliced
150ml extra virgin olive oil

Method

To desalt the cod, place in a container and cover with cold water. Keep in the fridge for 48 hours, changing the water three times during this time.
In a small saucepan heat the oil and garlic until the garlic begins to fry and becomes light brown, add the guindilla chilli slices and set aside.
Pat dry the salt cod and cut into rectangles that are ½ cm thick. Pierce each piece of salt cod with a toothpick. Pour the garlic and chilli oil and marinade the Bacalao for 30 minutes before serving.

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Marques de Murrieta Capellania 2016

£49.90

Salt Cod Loin Small

£12.50

Senorio de la Mesa 5L

£40.00

Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

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Bacalao en Aceite

Marques de Murrieta Capellania 2016

Salt Cod Loin Small