In honor of the 4th of July approaching, we've combed the web for the best Iberian inspired recipes to pair with this month's selection of delicious tinned fish.
Bolinhos Bacalhau - BELA Codfish Portuguese Style
- 2 BELA Codfish Portuguese Style
- 1 Pound Baking Potatoes, peeled and chopped
- Black Pepper
- A quarter of a Yellow Onion, peeled and diced
- 1 Egg Yolk
- 1 Clove of Garlic, peeled and minced
- 1 tablespoon olive oil
- Vegetable Oil
- 1 Tablespoon Finely Chopped Parsley
1) Prepare the Codfish one day prior to your meal by placing the fish in a bowl of cold water and refrigerating for 24 hours, changing the water occasionally. The fish will be soft and ready the next day.
2) Place the potatoes in a pot and fill it with salted water. Bring to a boil and cook until the potatoes are soft, around 17 minutes. Drain the pot and mash the potatoes.
3) Drain the Codfish and shred into a bowl. Add the potatoes, onion, egg yolk, garlic, parsley and olive oil. Blend the mixture, season with salt and pepper.
4) Pour the vegetable oil into a saucepan, around one inch deep, or as close as you can to covering the fritters. Place over medium-high heat. Meanwhile, shape the mixture into balls, about 1.5 inches in diameter. Once the batter sizzles immediately upon contact with the oil, the oil is ready. Put the balls in the oil carefully, being sure not to crowd them together. Fry until golden, around 2 minutes. Remove and drain, then serve hot.
Spanish Bocadillo de Atun - Palacio de Oriente Tuna
- 2 Palacio de Oriente Tuna
- Small Baguettes, split lengthwise (4x)
- 1 Large Tomato, split in half
- 1 Raw Onion, sliced
- 2 Tablespoons of Olive Oil
- Half a Head of Crisp Lettuce, shredded
- 2 Leeks, white ends only, finely chopped
1) Heat 2 tablespoons of olive oil in a skillet. Add the onion and leeks. Season with salt and pepper. Cook over low heat until softened, 5-10 minutes.
2) Add the tuna and its oil to the veggies, breaking the tuna into chunks. Season with salt and pepper. Turn off the heat.
3) Meanwhile, preheat the broiler. Brush a small amount of olive oil onto the cut baguettes and toast them. Then, rub the cut sides of the tomato on the baguettes.
4) Spoon the tuna and veggies onto the prepared baguettes and serve!
Breakfast Tacos - Jupiter and Minerva Skinless and Boneless Sardines in Olive Oil
- 2 Jupiter and Minerva Skinless and Boneless Sardines in Olive Oil
- 4 Corn Tortillas
- 2 Leeks, roughly chopped
- 2 Tablespoons of Olive Oil
- 1/4 Cup of Fresh Salsa
1) Heat up 2 tablespoons of olive oil on in a skillet medium heat. Add the leeks, season with salt and pepper. Cook until softened, about 4 minutes.
2) Warm the tortillas in a pan with a touch of olive oil, around 20 second on each side, or until lightly browned.
3) Build your tacos with leeks, sardines, and salsa.
Pasta Con Le Sarde - Sardines in Tomato
- Sardines in Tomato
- 3/4 of a Cup of Dry Bread Crumbs
- 6 Tablespoons of Olive Oil
- 1 Pinch of Saffron
- 1/4 Cup of White Wine
- 1/2 a pound Pasta, Bucatini or Spaghetti
- 1 Cup Diced Yellow Onion
- 1 Cup Diced Fennel Bulb
- 1/4 Cup Golden Raisins
- 2 Cloves Garlic, Peeled and Minced
- 1/4 Cup Toasted Pine Nuts
- 1 Pinch Red Pepper Flakes
- 3 Tablespoons Chopped Fennel Fronds
1) Heat 1 tablespoon of olive oil on medium heat in a skillet. Stir in bread crumbs, heat until toasted, 3-5 minutes. Transfer to a bowl.
2) Grind saffron threads, combine with the wine in a cup.
3) Bring a large pot of salted water to a boil. Put in the pasta, cook until almost done but firm to the bite. Drain, reserving half of the pasta water.
4) Heat the other tablespoon of olive oil over medium heat. Cook and stir the onion and fennel in the oil, adding a pinch of salt to taste. Cook until the onion is soft, around 10 minutes. Stir the raisins and garlic into the onion mixture until heated through, about 1 minute.
5) Pour the saffron-wine mixture into the skillet and cook until it has mostly evaporated, about 2 minutes. Pour one ladle's worth of reserved pasta water into the skillet and bring to a simmer. Stir the pine nuts and red pepper flakes and simmer until the sauce is reduced, about 5 minutes.
6) Finally, stir the pasta and the sardines into the sauce. Increase heat to high, and cook, stirring frequently and adding more reserved pasta water as necessary, until sauce and pasta are heated through. Remove from heat, serve topped with fennel fronds and roasted breadcrumbs.