Cod, olive, and orange salad

This classic Andalusian appetizer (or lunch main course) is wonderfully refreshing and textural. Every city claims ownership, so there are numerous interpretations (find Granada’s on p. 101). Bodegas Mezquita’s twist comes from the intense Montilla-Moriles dessert wine (Pedro Ximenez, simply called PX), as well as slow cooking the cod in olive oil to make a confit. The advantage of this method is that the fish retains its moisture and is imbued with the flavor of the oil. If you lack