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Brindisa fritada, tomato & red pepper sauce, jar 315g

Brindisa fritada, tomato and piquillo pepper sauce, 315g jar

£2.95 (Each)

  • In Stock
  • Vegetarian Product
  • Vegan Product
  • Gluten Free Product

A fritada makes an excellent base for many dishes particularly to provide depth of flavour in bean and pulse recipes.

Made from a combination of slow cooked onions, red peppers and tomatoes it has a delicious balance of sweetness, acidity and richness which gives a lovely rounded flavour.

Tomato (88%), sunflower oil, onion, sugar, red pepper (1.7%), colour: beetroot extract, modified corn starch and salt
Storage & Care
Keep in a cool and dry place. Once opened, keep refrigerated below 8°C and consume within 1 week
Nutrition Per 100g
Energy349kJ / 83kcal
   of which saturates0g
   of which sugars5.9g
* Typical values per 100g


El Navarrico are a specialist processor of jarred fruit and vegetables based in San Adrian, Navarra, one of Spain’s most fertile regions.

It specialises in the production of jarred and tinned artichokes, white asparagus and piquillo peppers.

Cod in tomato & black olive sauce

2 x 300g cod fillet, desalted (see Method)
75ml/6tbsp Arbequina olive oil
3 garlic cloves, thinly sliced
1 1/2 jars Brindisa fritada
20g Empeltre black olive paté
5ml/1tsp Catalan oregano with flowers
Small hand full flat-leaf parsley, leaves only, medium chop
Peel of 1/4 lemon, finely grated


  1. Desalting the fish: 24 hours before - rinse the bacalao well then put to soak in plenty of water; refrigerate overnight, changing the water once.
  2. Rinse the bacalao and drain well; skin the fillets and cut into 6 – 8 pieces, checking for bones.
  3. In a large deep frying pan over a high heat, and working in batches, fry the bacalao in the olive oil quickly until lightly brown (approx. 1 - 1 ½ minutes per side) then remove from the pan.
  4. Reduce heat to medium low and fry the garlic slices until very lightly browned - this only takes a brief moment - then carefully add fritada (it can spatter).
  5. Stir in black olive paté and oregano, simmer gently for 10 minutes; stir in the parsley and lemon peel.
  6. Place the bacalao pieces - and any juices/oil from frying - in the sauce and reduce heat to very low and gently cook for 5 minutes; remove from heat, cover and leave for 5 minutes.
  7. Garnish with lemon wedges and bottles of fino.