Grilled salt cod with marinated garlic and pickles

Name: Grilled salt cod with marinated garlic and pickles (Bacalao con boniato y encurtidos)
Yield: For 6 Tapas
Cuisine: Spanish
Ingredients: 200 g (3½ oz) capers, rinsed of vinegar, brine or salt; 200 g (3½ oz) capers, rinsed of vinegar, brine or salt; 200 g (7 oz) black olives; 200 g (3½ oz) capers, rinsed of vinegar, brine or salt; 200 g (3½ oz) capers, rinsed of vinegar, brine or salt; 2 tbsp chopped flat-leaf parsley; white wine vinegar; olive oil; 150 g (5½ oz) cloves garlic; 750 g (1 lb 10 oz) piece thick salt cod fillet, taken from the middle of the cod; 100 g (3½ oz) pickled gherkins, rinsed of vinegar; 100 g (3½ oz) pickled gherkins, rinsed of vinegar; black pepper; 500 g (1 lb 2 oz) sweet potatoes; 750 g (1 lb 10 oz) piece thick salt cod fillet, taken from the middle of the cod

Bacalao con boniato y encurtidos

Preparation info

For
6
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

Bacalao returns to conquer, but with a distinctive Catalan twist, as its velvety texture and gentle flavour sharply contrasts with the pickles. If you prefer a main course, double the quantity of sweet potato and serve the cod on a bed of mash.

Ingredients

750 g (1 lb 10 oz) piece thick salt cod fillet, taken from the middle of th

Europe
Spain
Barcelona
Santa María
Fish course
Pescatarian
Catalonia
Mediterranean
Gluten-free

Method

Cut the salt cod into four equal pieces, cover with water and leave to de-salt for 48 hours, changing the water twice a day.
At the same time, marinate the garlic. Peel all the cloves and sauté them in a few tbsp olive oil until golden. Lift them out of the pan and put them in a jar. Add enough oil and vinegar (⅔ oil to ⅓ vinegar) to cover.

Ingredients

Method

Photos