Pintxos de Bacalao

Ingredients

• 300g salt cod, soaked for 48 hours (change water twice)
• 2 red peppers, roasted and peeled
• 3 garlic cloves, thinly sliced
• 1 baguette, sliced into rounds
• 100ml extra virgin olive oil
• Flat-leaf parsley to garnish

Method

1. 1

   Drain the soaked salt cod and pat dry. Flake into large pieces, removing any bones.

2. 2

   Warm the olive oil in a small pan and gently cook the garlic until golden. Remove and set aside.

3. 3

   In the same oil, gently warm the cod for 3–4 minutes until just cooked through.

4. 4

   Toast the baguette slices until golden.

5. 5

   Slice the roasted peppers into strips.

6. 6

   Top each bread round with a piece of pepper, then the cod, and a slice of garlic.

7. 7

   Drizzle with the garlicky oil and garnish with parsley.