This dish translates to cod—the national fish of Portugal—in the style of the olive miller. Legend has it that this preparation was created to celebrate the early olive oil harvest. Traditionally it’s made with dried salt cod that’s been rehydrated, but I’m using cod tenderloin (any thick white fish fillet, fresh or frozen, lends itself […]
Rich avocados are puréed with traditional guacamole ingredients for a luscious cream. Instead of chips, serve with cold poached shrimp for a satisfying tapa or even a meal. Ingredients Directions Step 1 Cut the avocados in half, remove the pits, and scoop the flesh directly into a high-powered blender or food processor. Add the rest […]
This is a traditional cold tomato soup, often made with plum tomatoes, but don’t confuse it with gazpacho. The tomatoes are the stars of this show. It takes mere minutes to whip up. Ingredients Directions Step 1 In a high-powered blender or food processor, pulse the tomatoes and garlic until almost puréed. Add the bread […]
Migas is Spanish for breadcrumbs, and this dish makes the most of a leftover loaf when sautéed and served with chorizo, the famed Spanish sausage. First developed as a breakfast dish in Andalucía, it’s popular throughout Spain for lunch and even dinner, and variations abound. This is the version I cooked with Juande de Dios […]
