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Bacalao, Black Alioli & Chorizo Pincho

Slow-cooked bacalao on crispy toasted bread with black alioli, finished with crunchy chorizo.A distinctive pincho with depth, contrast, and Spanish allure.

Ingredients

Pane Rustica
Black aioli

100gSugar
100gSalt
Cod

Chorizo cubes

Lemon aioli

Preparation

  1. Bake the bread and slice it.
  2. Spread the slices with black garlic alioli and toast them in an oven at 160°C until golden brown and crispy.

  1. Let the cod thaw completely.
  2. Mix sugar and salt to make a dry brine and rub the fish with it.
  3. Let it brine for 30 minutes.
  4. Rinse the cod and pat dry.
  5. Slice and place on butcher's foil.
  6. Sprinkle with freshly ground pepper.
  7. Then steam the fish until cooked.

  1. Fry the chorizo cubes in their own fat.

  1. Place the fish on the toasted bread.
  2. Pipe some lemon aioli on top.
  3. Then sprinkle the fried chorizo cubes over it.