4 mini cabbages
11 oz bacalao salt-cod
Half an onion
3 tbsp virgin olive oil
1 tbsp sugar
3 cloves garlic
1/2 cup virgin olive oil
1 tbsp smoked paprika (pimentón de la Vera), half sweet (dulce), half hot (picante)
1 tbsp sherry vinegar
Soak the salt-cod in water for 36 hours, changing the water every 8 hours. (When using La Tienda's premium bacalao you may cut the soaking time to 24 hours or less). Drain and remove any bones. Cut into small dice or thick strips. Finely chop the onion and fry in the oil. Before it begins to brown, add the cod and fry gently. Remove outside leaves from the cabbages and cook whole in boiling water with the salt and sugar for 20 minutes. Drain.
Marinade: Heat the oil and fry the thinly-sliced garlic cloves until brown. Remove from heat and add the pimentón. Mix over a gentle heat making sure it does not burn. Remove from heat and add the vinegar. Lift out the slices of garlic and set aside. Leave the marinade to settle. Open up the cabbages to make a hollow in the center and fill with the fried cod and onion mixture. Pour over a little of the strained marinade, leaving behind any sediment, and garnish with the garlic slices. It can be served with young potatoes.
Recipe courtesy of Spain GourmeTour magazine.