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Bacalao seco en pipirrana

Bacalao seco en pipirrana

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Manilva, a town very close to Cádiz, has a cuisine that stands out for its foundation in the Mediterranean diet with indigenous ingredients.

One of the other signature dishes from this town is dried cod in pipirrana. This flavorful, nutritious salad brings flavours from the earth and sea to achieve a flavourful dish without leaving a balanced diet aside. This dish was once made with dried cod that you roasted directly on an open flame.


Preparation recipe

Time

40 Minutes + 2 Hours Rest

Category

Recetas de pescado y mariscos

Ingredients

  • Dried bacalao fillet
  • 1 hard red tomatoes
  • 1 spring onion
  • 1 green pepper
  • 1 cucumber
  • Extra Virgin Olive Oil
  • Wine Vinegar

Explanation

Manilva, a town very close to Cádiz, has a cuisine that stands out for its foundation in the Mediterranean diet with indigenous ingredients.

One of the other signature dishes from this town is dried cod in pipirrana. This flavorful, nutritious salad brings flavours from the earth and sea to achieve a flavourful dish without leaving a balanced diet aside. This dish was once made with dried cod that you roasted directly on an open flame.

Step by step

1. Directly toast the cod on the flame or fire it with a torch. Then soak it in water for approximately a half-hour.

2. Finely chop the tomato, chive, pepper and cucumber.

3. Rinse the cod and shred with your fingers.

4. Dress the pipirrana with extra virgin olive oil and wine vinegar to taste. Then mix.

5. Let the pipirrana rest for a couple of hours in the refrigerator.