Brindisa Bellota 75% Iberico Ham Kit
100% Iberico Hand-Carved Ham
Cooking Chorizo
Freshly Sliced Charcuterie
Truffle Manchego
Galmesan Wedge
Beech Smoked Anchovies
Perello Manzanilla "Martini" Olives
Apple Cider Vinegar
Perello Chickpeas
Buy a Gift Card
Celebration Hamper
Sherry
Sparkling Cava for Christmas
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)
IN STOCK - 500ml fish stock
- 18 saffron stamens, broken/chopped
IN STOCK - 5ml / 1tsp Catalan oregano with flowers (or 2.5ml / ½ tsp dried oregano)
IN STOCK - 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)
(each)
IN STOCK - 500ml fish stock
- 18 saffron stamens, broken/chopped
IN STOCK - 5ml / 1tsp Catalan oregano with flowers (or 2.5ml / ½ tsp dried oregano)
IN STOCK - 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
