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Mark Bittman’s Spanish Cod with Chickpeas and Sherry

Posted on March 18, 2021March 15, 2021 by The Olive Oil Hunter

Cod, chickpeas, and sherry are among Spain’s most iconic foods. This dish requires mere minutes of active time, but when paired with a salad (such as the Orange and Fennel Salad on page 14), can be served with pride to guests.

Ingredients

1/4 cup extra virgin olive oil
2 pounds skinless cod fillets
Salt and freshly ground pepper
One 19-ounce can chickpeas, drained and rinsed
1/2 cup plus 1 tablespoon dry or semidry sherry, such as amontillado
1 tablespoon minced garlic
2 tablespoons chopped parsley

Directions

Step 1

Preheat the oven to 325°F. In a large nonstick skillet, heat 1 tablespoon of the olive oil until shimmering. Season the cod with salt and pepper and add half of the fillets to the skillet. Cook over moderately high heat until browned on the bottom, about 4 minutes. Turn the fish and cook for 1 minute longer.

Step 2

Transfer the cooked cod to a rimmed baking sheet. Repeat with 1 more tablespoon of olive oil, browning the remaining cod and adding it to the baking sheet. Bake the cod for about 6 minutes, or until just white throughout.

Step 3

Meanwhile, set the skillet over high heat. Add the chickpeas and stir until warmed through. Add 1/2 cup of the sherry and boil until the pan is dry and the chickpeas begin to brown, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Season the chickpeas with salt and pepper and stir in the remaining 1 tablespoon of sherry and 2 tablespoons of olive oil.

Step 4

Spoon the chickpeas onto a large platter. Set the cod fillets on top and pour any accumulated cod juices over the fish. Sprinkle with the chopped parsley and serve right away.

Serves 8 — Recipe from Food and Wine, September 2004

Padrón Poppers

Posted on March 17, 2021March 15, 2021 by The Olive Oil Hunter

In Spain, Padrón peppers (now widely available in the US) are often sautéed in olive oil, then salted and served as a tapa. But they can be stuffed, too, as this riff on jalapeño poppers proves. Although their twisted shapes make them more difficult to stuff, shishitos can be substituted for Padróns.

Ingredients

12 fresh Padrón peppers (handpick the largest and the straightest)
2 ounces very thinly sliced Serrano ham or prosciutto
6 ounces cream cheese, softened
4 ounces grated Manchego cheese
1 tablespoon finely minced chives or scallion greens
1 1/4 cups panko bread crumbs
2 tablespoons extra virgin olive oil
Pimentón (Spanish smoked paprika)

Directions

Step 1

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper or foil for easier clean-up. Lay the ham slices on the parchment and bake for 6 to 8 minutes, or until beginning to crisp. Remove from the oven and transfer the ham to a cutting board. Let cool, then chop or crumble into small pieces. Set aside. Reserve the baking sheet; you’ll need it for the poppers.

Step 2

Reduce the oven temperature to 375°F. Using a sharp knife, slice the peppers in half lengthwise, preserving the stems, if possible. Use the edge of a metal spoon to remove the seeds and ribs.

Step 3

In a small bowl, combine the cream cheese, the Manchego, chives, and chopped ham. Fill the pepper halves with the mixture using a spoon or a piping bag. In another bowl, combine the panko with the olive oil. Dip each popper into the panko, filling side down. If necessary, press the panko with your fingers to make sure it adheres. Dust each popper lightly with pimentón.

Step 4

Arrange the poppers in a single layer on the prepared baking sheet. Bake for 20 to 25 minutes, or until the peppers have softened and the panko is golden brown. Let the poppers cool slightly. Arrange on a plate or platter and serve immediately.

Serves 4 — Recipe courtesy of the Fresh-Pressed Olive Oil Club

Orange and Fennel Salad with Marcona Almonds

Posted on March 16, 2021March 15, 2021 by The Olive Oil Hunter

This refreshing salad makes a fine accompaniment to any rich main course, especially beef, pork, or pasta. Licorice-y fennel pairs beautifully with orange segments (called supremes) and an olive oil vinaigrette. It has a dense texture, so be sure to slice it thinly.

Ingredients

2 large navel oranges
1 large or 2 smaller fennel bulbs
1/3 cup extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon Spanish sherry vinegar or red wine vinegar
Coarse salt (kosher or sea) and freshly ground black pepper
3 loosely packed cups baby arugula
1/4 cup toasted Marcona almonds, roughly chopped

Directions

Step 1

Following the curve of the fruit, trim the peel and white pith off the oranges. Using a sharp knife and working over a bowl, cut between the membranes to release the orange segments. Squeeze the membranes in your fist over the bowl to release any juice.

Step 2

Trim the feathery fronds from the fennel and reserve. Remove any blemished outer layers. Trim the stem. Cut the fennel bulb(s) lengthwise into quarters, then slice each quarter into very thin wedges. Place in the bowl with the oranges.

Step 3

Combine the olive oil, lemon juice, vinegar, and salt and pepper to taste (start with 1/2 teaspoon of each) in a jar with a tight-fitting lid; shake vigorously to combine. Taste, adding more salt and pepper, if desired. Pour over the oranges and fennel and toss gently to mix.

Step 4

Scatter the arugula over a platter or shallow bowl. Tip the orange and fennel mixture evenly over the top. Scatter the almonds over the salad. Garnish with a few fennel fronds.

Serves 4 to 6 — Recipe courtesy of the Fresh-Pressed Olive Oil Club

Horiátiki Salata

Posted on February 19, 2021September 27, 2021 by The Olive Oil Hunter

The quintessential Greek salad isn’t complicated, but two important elements will make it memorable—true Greek Kalamata olives and freshly sliced slabs of feta, not those packaged crumbles. Purists say the melding of the olive oil and the juice of the tomatoes is all the dressing you need, enhanced by the best oregano. That’s why the squeeze of lemon juice is optional. Note: If you can’t find great beefsteak tomatoes, substitute two cups of hothouse cherry tomatoes, halved.

Ingredients

1 large cucumber
1/2 red onion
1/2 green bell pepper, cored, seeded, and sliced into rings
2 large, ripe tomatoes, quartered
10 Greek Kalamata olives
2 3-ounce slices of Greek feta
6 tablespoons extra virgin olive oil
Dried oregano to taste
Freshly ground black pepper
Coarse salt, like Maldon sea salt flakes, to taste
2 lemon wedges (optional)

Directions

Divide the ingredients evenly between two dinner plates or salad bowls in this order: Arrange the cucumber slices first and then layer on the red onions and green peppers. Space the tomato quarters and olives around the outside of the dish and place a slab of feta in the center. Drizzle on the olive oil and sprinkle on oregano and black pepper. Sprinkle the tomatoes lightly with the salt. Add a squeeze of lemon juice if desired.

Yields 2 servings.