2022 Vuelta - Stage 6: Bilbao to San Miguel de Aguayo.
The ride moved into a new region today; the riders traversed from Basque to Cantabria just south of the northern coastline. I also spent some time at the coast today, although in Cape Cod, Massachusetts. Had some excitement today too with shark trackers coming in boats and using drones and planes and pulling people out of the water! We came home and I made a little lunch (this post), and now we’re off to the ponds as there are no sharks there. This recipe is a light little salad I found from José Andrés.
Speaking of Cape Cod, I got to use a couple of new items today. One was salt cod (aka bacalao) which I found up here at a Stop and Shop of all places. I went to several fish purveyors (who all have such amazing fish), but ended up having to go about 20 minutes north. I also got to use one of our wedding gifts, which I’ve been waiting to use for nearly a year now, Spanish extra-virgin olive oil from our friend KB! She bought us an evoo subscription from Grove & Vine which has all been great. I’ve had some from Italy, Greece, and now Spain!
Salted Cod Salad with Tomato & Olives
from Made in Spain, José Andrés
8 oz. salt cod
4 small ripe tomatoes
1 tbsp extra-virgin olive oil + more for drizzling
¼ cup Manzanilla olives, pitted and halved
2 tsp thinly sliced scallion
2 tsp minced chives
36 hours prior to serving, place the salt cod in a bowl of cold water, cover with plastic wrap and place in the refrigerator, changing out the water every 12 hours.
When ready to serve, drain the salt cod and place on paper towels, pressing the top to extract the water. Flake the salt cod, ensuring no pin bones make it into the pieces and removing any stringy tendons. Reserve.
Slice the tomatoes in half and grate the cut-side over a fine-meshed sieve set over a bowl. Using a rubber spatula, press the juice from the tomato pulp. Discard the solids. Whisk in the tablespoon of evoo and season with a pinch of salt.
To plate, pile some salt cod and spoon the tomato juice over the fish. Season with sea salt and freshly cracked black pepper. Garnish with the olives, scallions, and chives. Give a final drizzle of evoo on each portion.
To bulk this up from an appetizer to a lunch, serve with greens and a slice of rustic bread.
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Copyright 2022, Brendan McCann, All Rights Reserved.
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