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Serves 4 as a main course, or half the recipe works as a tapa for 6. If preparing as a main, serve with a bomba saffron rice or with olive oil rough mash. If preparing as a tapa serve with toasted country bread.
2 | 300g Bacalao fillet, desalted (see Method) |
75ml | olive oil (6 tbsp) |
3 cloves | garlic, thinly sliced |
1 1/2 jars | fritada (tomato and pepper sauce) |
20g | black olive |
5ml | oregano with flowers (1 tsp) |
handful | flat-leaf parsley, leaves only, medium chop |
peel | 1/4 lemon, finely grated |
NB: For a richer, slightly picanté sauce: