Otros
Age: Joven.
Winery: Grupo Codorníu.
Tasting note for Vinos del Paseante "El Pispa":

Cherry color with garnet reflections.

Reminiscent of ripe fruit, mineral touches and well-integrated roasted notes.

It is lively, tasty and balanced. It leaves a fresh, fruity aftertaste that can be enjoyed for a long time.
Optimum service temperature: 14º-16º C.
A pairing: Bacalao a la riojana.
Ingredients: 350 g fried tomato, 4 cloves of garlic, 360 g roasted red pepper, 200 g onion, 2 bay leaves, 4 pieces of desalted cod, flour, olive oil.
Elaboration:
- Peel and cut the onion into julienne strips.
- Sauté the onion in a frying pan with hot oil over a medium heat for 8-10 minutes until golden brown.
- Add the tomato and the roasted pepper strips to the same frying pan, leave for 3 minutes over a low heat and stir.
- Meanwhile, in another frying pan with 3 tablespoons of oil, brown the peeled and sliced garlic and bay leaves for 2 minutes.
- Dredge the cod in flour and brown it in the same oil as the garlic for 5 minutes.
- Remove the cod and add it together with the tomato sauce and peppers.
- Add the garlic on top and leave to cook for a further 5 minutes.
Delicious!