Tapas | salt cod stuffed piquillo peppers & fried fish Malaga-style

The beauty of these tapas type dishes lies not only in their simple, yet deep flavours, but that most keen cooks will already have the required ingredients in stock. So no long shopping lists to prepare and multiple trips to market – impromptu cooking at its most satisfying!

Piquillo peppers stuffed with salt cod & potato brandada

Peel 2 medium potatoes, chop into 2cm cubes and boil
Poach 200g of salt cod with a bay leaf on a low heat until cooked through, skin & de-bone
Mash the potatoes and flake the fish with a fork
Mix in very finely chopped garlic
Slowly pour in 60ml of Spanish extra virgin organic olive oil, ensuring it fully incorporates into the potato and fish, before adding more
Season with plenty of sea salt and freshly ground black pepper
Top and seed 2 large or 4 smaller piquillo peppers
Place them on a baking sheet and cook in a pre-heated oven at 180C for 20 minutes, or until the flesh is soft
When cool enough to handle, stuff the cooked piquillo peppers (skinned, if preferred) with the potato & salt cod mixture
Place back in the oven and heat through until the brandada is piping hot
Good with Catalan tomato bread & olives

 

Fried fish Malaga-style | Fritura malagueña

Fried fish Malaga style

Leaving the skin on, cut a fillet of firm white fish such as cod or hake into thick strips
Dredge in sea-salt  seasoned flour/fine-ground semolina
Shake off excess flour
Drop fish into hot (190C) olive oil & cook ’til golden
Nice with just a wedge of lemon and/ or a dollop of alioli
Works well with any ‘catch of the day’, raw prawns, boquerones or squid and a glass of chilled dry Fino sherry or crisp white Rioja if you’re in the mood!

 

 

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