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Bacalao a la Riojana with crispy garlic
by José Pizarro

Ingredients

Fish & Shellfish

  • 4 cod fillets, approx. 160g each

Fruit & Vegetables

  • 10 garlic cloves, peeled and finely sliced
  • 1kg beef tomato
  • 2 green peppers
  • 2 red peppers

Oils & Vinegars

  • olive oil

Store Cupboard

  • sea salt
  • 8 pickled green chillies, to garnish

Salad & Fresh Herbs

  • 1 bunch of cress, to garnish

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