Pintxo of Salt Cod and the ultimate Romesco

Updated: Oct 5

Wonderful flavours from one of Spains favourite fish coupled with alden's ultimate Romesco pesto make this Spanish snack a true delight to eat.















Ingredients

  • 20 gm sea salt flakes

  • 1 garlic clove, finely chopped

  • 2 tsp thyme, finely chopped

  • Finely grated rind of 1 lemon

  • 200 gm blue-eye trevalla, cut into 5cm chunks

  • 300 gm sebago potatoes, coarsely chopped

  • 1½ tbsp olive oil, plus extra for shallow-frying

  • 1 small onion, finely diced

  • 2 garlic cloves, finely chopped

  • 350 ml milk

  • 2 tbsp each finely chopped flat-leaf parsley and oregano, plus extra leaves to serve

  • 1 tsp smoked paprika

  • Finely grated rind and juice of 1½ lemons

  • 1 egg white, whisked to firm peaks

  • 1 baguette, thinly sliced

  • For drizzling: sherry vinegar and extra-virgin olive oil

Instructions

  • 1 Combine salt, garlic, thyme and lemon rind in a non-reactive container, add fish, stir to coat well. Refrigerate to cure (12 hours).

  • 2 Bring potato and enough cold water to cover generously to the boil in a saucepan, cook until tender (10-12 minutes), drain and mash with a fork. Meanwhile, heat olive oil in a small saucepan, add onion and garlic, stir occasionally until tender (4-5 minutes), then add to potato. Rinse fish under cold running water, bring to the simmer in a small saucepan with milk and poach until just cooked through (2-3 minutes). Drain, coarsely flake and add to potato mixture with herbs, paprika, lemon juice and rind. Fold through whisked egg white, season to taste and set aside.

  • 2 Bring potato and enough cold water to cover generously to the boil in a saucepan, cook until tender (10-12 minutes), drain and mash with a fork. Meanwhile, heat olive oil in a small saucepan, add onion and garlic, stir occasionally until tender (4-5 minutes), then add to the potato. Rinse fish under cold running water, bring to the simmer in a small saucepan with milk and poach until just cooked through (2-3 minutes). Drain, coarsely flake and add to potato mixture with herbs, paprika, lemon juice and rind. Fold through whisked egg white, season to taste and set aside.

  • 4 To serve, drizzle baguette slices with a couple of drops each of sherry vinegar and extra-virgin olive oil, spread with alden's Romesco sauce available in our Deli and top with a fritter. Skewer with a toothpick and serve warm scattered with extra herbs.

I blog/vlog about everything PintxoTapas, the past and the future trends from San Sabastian being driven by Michelin starred chefs.


I am a self-taught semi-professional chef working in a 300 cover restaurant in Surrey UK. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved, or sometimes not but you've got to push the boundaries. Inspired by cookbooks, other food blogs, TV chefs, and family recipes.


​I try to make practical PintxoTapas recipes available on this site that can bring your family and friends together for an informal, but an amazing adventure into the world of Pintxo. As well as writing, I work on my YouTube channel and with suppliers to produce all sorts of video content, from interviews, how-to guides and recipe guides.








Bring potato and enough cold water to cover generously to the boil in a saucepan, cook until tender (10-12 minutes), drain and mash with a fork. Meanwhile, heat olive oil in a small saucepan, add onion and garlic, stir occasionally until tender (4-5 minutes), then add to the potato. Rinse fish under cold running water, bring to the simmer in a small saucepan with milk and poach until just cooked through (2-3 minutes). Drain, coarsely flake and add to potato mixture with herbs, paprika, lemon juice and rind. Fold through whisked egg white, season to taste and set aside.