Bacalao a la Bilbaina
A variation of one of our favourite new tapas dishes on our menu.
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 or straight on the barbecue.
- Place 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. Add manzanilla wine, stir and reduce then add PX vinegar and season with salt and pepper.
- Cook cod fillet on a griddle pan* with a bit of olive oil skin side down until the skin has crispy and golden colour, then the turn it and cook for few more minutes.
- *Cod can be cooked straight on the barbecue, or if a little nervous place the cod on top of chopped herbs in some tin foil and place the whole package on the barbecue.
- 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, Co-op and Greene King online.