| RECIPE
FROM SPAIN: |
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Salt
Cod Tapas
 Contrary
to popular belief Bacalao or "salted cod" can
be eaten without being soaked. There are many Spanish recipes
for salt cod some of which are generations old as salting
the fish was the way to preserve it before the age of the
fridge and freezer! Salt cod loin is a juicy salted tenderloin
which can be sliced wafer thin, a strong flavour but for
those who enjoy something different bacalao with juicy vine
ripened tomatoes are a definite must for that accompaniment
to a lazy afternoon beer!
You
will need:
30g
Salt
cod tenderloin
3 Vine ripened sweet tomatoes
Pepper
Drizzle of olive oil
Cocktail sticks
Method
- Thinly
slice the cod loin.
- Quarter
the vine tomatoes.
- Skewer
onto cocktail sticks.
-
Drizzle with extra virgin olive oil.
-
Serve with ice cold beer.
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