A winy rosé cava, such as those being made now from the Pinot Noir variety, makes a graceful partner for this dish from the classic Catalonian repertoire.
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Cod Salad
Preparation
Marinate the cod (broken into small pieces) in the olive oil with the thinly-sliced onion and peppers for 1 hour. Cover each dish with a layer of tomato slices then top with the cod, followed by the onion first, then the red and green peppers.
Preparation: Escuela Superior de Hostelería y Turismo de Madrid.
Presentation
Decorate with chopped black olives and dress with the oil from the marinade.
Nutritional Facts
Energy (kcal): 186
Energy (kJ): 778
Protein (g): 15.2
Fat (g): 9.7
Carbohydrates (g): 9.9
Iron (mg): 2.1
Vitamin A (g): 0.4
Vitamin E (mg): 115.5
Information provided by: The Spanish Nutrition Foundation (FEN)
1,5 hour
- 500 gr salt cod, soaked ovenight and broken into small pieces
- 2 fresh onions
- 1 red pepper, roasted and peeled
- 1 green pepper, roasted and peeled
- 750 gr ripe tomatoes
- 40 gr black olives, chopped
- 200 ml Spanish virgin olive oil
- Salt and pepper
- 17.637 lb salt cod, soaked ovenight and broken into small pieces
- 2 fresh onions
- 1 red pepper, roasted and peeled
- 1 green pepper, roasted and peeled
- 26.455 lb ripe tomatoes
- 1.411 oz black olives, chopped
- 7.164 fl. oz Spanish virgin olive oil
- Salt and pepper
- 2.33 lb salt cod, soaked ovenight and broken into small pieces
- 2 fresh onions
- 1 red pepper, roasted and peeled
- 1 green pepper, roasted and peeled
- 3.48 lb ripe tomatoes
- 0.214 cup black olives, chopped
- 0.845 cup Spanish virgin olive oil
- Salt and pepper
Wine match