The New Fish on the Block
Introducing Spanish Cod Fillets in Olive Oil
Tuna, sardines, anchovies—it's no secret we love them all. When our cheese director, Juliana Uruburu, brought back a jar of Bacalaos Alkorta Cod Fillets in Olive Oil from her trip to Bilbao to share with the office, we devoured them in one sitting and were hungry for more.
Tender, select cod fillets—fished from the icy-cold eastern Atlantic waters near the Faroe Islands, a remote archipelago between Norway and Iceland—are slowly cooked in olive oil, resulting in rich, succulent pieces of fish with just a hint of brininess.
The cod fillets are perfection straight out of the jar with a hunk of crusty bread. Keep a couple jars on hand for last minute guests, dinner parties or an easy meal. Pile atop crostini and garnish with a squeeze of lemon for a simple appetizer. Read on for our 6 favorite ways to use Bacalaos Alkorta Cod Fillets in Olive Oil.
Our 6 Favorite Ways to Use Bacalaos Alkorta Cod Fillets in Olive Oil
- Make Bacalao Ajoarriero—a spicy Spanish combination of cod, tomatoes and peppers with garlic and smoky Pimentón de la Vera—the day before your party and spoon over crostini as your guest arrive (pictured to the right).
- Top slices of steamed Yukon Gold potatoes with flakes of cod and finish with a sprinkling of Pimentón de la Vera and fleur de sel.
- Toss flakes of cod and a spoonful or two of its delicious oil with lemon-scented pasta, and top with toasted breadcrumbs, chopped parsley and fresh lemon zest for an effortless yet impressive dish.
- Stuff piquillo peppers with a simple salad of cod, finely chopped Vidalia onion and celery dressed with Agrumato Lemon Oil.
- Greet your friends with a quick Brandade de Morue—fold lightly drained cod into creamy mashed potatoes, top with buttered breadcrumbs and bake at 400°F until golden and bubbling.
- Whip up a Niçoise-style salad with succulent pieces of cod instead of tuna.
Open Up a Jar (or Two) of Cod Fillets in Olive Oil >>
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