Brindisa Bellota 75% Iberico Ham Kit
100% Iberico Hand-Carved Ham
Cooking Chorizo
Freshly Sliced Charcuterie
INDIVIDUAL CHEESES
CHEESE BOX
Beech Smoked Anchovies
Perello Manzanilla "Martini" Olives
Heirloom Beans
Paella Rice
Gift boxes and hampers
All gifts
Sparkling Wine
Sherry
Perello Olives
Navarrico Butter Beans
READY IN
40 minutes
COOKING TIME
30 minutes
PREP TIME
20 minutes
SERVES
4 people
ingredients
- 1 x 300g bacalao fillet, desalted (see method)
- 500ml fish stock
- 18 saffron stamens, broken/chopped
IN STOCK - 5ml / 1tsp Catalan oregano with flowers (or 2.5ml / ½ tsp dried oregano)
- 150g panceta slices cross cut into narrow strips
- 30ml olive oil (preferably Arbequina)
IN STOCK - 200g onion, cut to a medium dice (2 smallish onions)
- 500g potatoes, peeled and cut into a 1.5cm /½” dice
- 2 cloves garlic, sliced
- 500ml milk (preferably full fat)
- ¼ tsp pimentón picante
IN STOCK - ¼ tsp coarsely ground black pepper
- Chives, finely chopped
METHOD
- Desalting the fish: 24 hours before - rinse the bacalao well then put to soak in plenty of water; refrigerate overnight, changing the water once.
- Skin the bacalao fillet and cut into 2.5cm /1” pieces.
- At the same time, in a sauce pan, warm the stock, saffron and oregano to just below simmering and hold at this temperature for a few minutes to release the flavours.
- In a deep pot over a medium-low heat cook the panceta well until lightly browned but not crispy; remove from the pot.
- Increase the heat a little, then add to the pot the olive oil, onion & potato and cook until onion softened (approx 10 minutes).
- Add stock mixture and sliced garlic, cooking until potatoes tender (approx 10 minutes).
- Add panceta, milk, bacalao, pimentón and black pepper, taste for salt at this stage and bring to a very gentle simmer for 5 minutes.
- Garnish with chives and serve.
Variation: For a delightfully rich version of our bacalao chowder replace 150ml of the milk with the same quantity of double cream.
ingredients
- 1 x 300g bacalao fillet, desalted (see method)
- 500ml fish stock
- 18 saffron stamens, broken/chopped
IN STOCK - 5ml / 1tsp Catalan oregano with flowers (or 2.5ml / ½ tsp dried oregano)
- 150g panceta slices cross cut into narrow strips
- 30ml olive oil (preferably Arbequina)
IN STOCK - 200g onion, cut to a medium dice (2 smallish onions)
- 500g potatoes, peeled and cut into a 1.5cm /½” dice
- 2 cloves garlic, sliced
- 500ml milk (preferably full fat)
- ¼ tsp pimentón picante
IN STOCK - ¼ tsp coarsely ground black pepper
- Chives, finely chopped
