Pincho of Codfish with Honey Garlic Roasted Red Peppers

For the past 2 weeks I’ve been exploring the rich culture and history of Andalucia Spain, and the fantastic food  and wine authentic to that region. I started first with a list of tapa bars recommended by celebrity chef, Anthony Bourdain, but quickly discovered other local hot spots with crowds holding overfilled glasses of wine spewing onto the streets into the late* hours of the night.

*late for me, normal for them 😉 

It was glorious.

Southern Spain features a lot of fish and seafood, and the tapa I made today is a pincho (small slice of bread with a topping fastened on top of it with a “pincho” or a toothpick) of codfish topped with roasted red peppers, garlic, honey and olive oil.  

Pincho of Codfish with Honey Garlic Roasted Red Peppers

  • Servings: 8 pinchos
  • Print


  • 1 small baguette, sliced
  • 1/2 cup roasted red peppers
  • 1 head of roasted garlic
  • 1 (6-8 ounce) fillets of cod, cut into bite size pieces to fit your baguette slices
  • good olive oil
  • honey
  • salt, pepper and papria

Let’s cook:

  1. Lightly coat the base of a non-stick frying pan with olive oil then place the pan over a medium-high heat
  2. Once the pan is hot, season the cod with salt, pepper and paprika and place it in the pan skin-side down (if the skin has been left on)
  3. Cook for 2–3 minutes until the skin is nicely golden and crisp. If you are cooking skinless cod, cook until the fish has turned a nice golden colour
  4. Carefully turn the cod over and cook for a further 2–3 minutes, depending on the thickness of the fillet or loin. The fish is cooked when the flesh becomes opaque 
  5. Plate the baguette slices and drizzle with olive oil
  6. Place a piece of cod on each baguette, top with roasted red peppers and garlic
  7. Place a tooth pick down the centre of toppings and through the bread
  8. Drizzle generously with olive oil and honey and serve warm.

Buen Provecho!





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