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Bacalao tostada with albariño

Bacalao tostada with albariño

Spanish flavours – lemon, paprika and salt cod – work beautifully with the dry wines produced by Galicia’s famous white grape.

Salt cod, paprika, lemon juice, garlic… Where else could we be but Spain or Portugal? The white albariño grape is grown in Rías Baixas up in Spain’s north-western coastal region of Galicia, and it’s also grown just over the border in Portugal’s northern Vinho Verde region (where it’s known as alvarinho). In both places, the dry white wines made from this grape seem to combine riesling-like floral crispness with elements of viognier-like fatness and creamy richness. Needless to say, then, that a white made from albariño would be the perfect thing to drink with this flavourful dish. — Max Allen

Lemon and smoked paprika bacalao tostada

Serves 8
Bacalao
500 gm   salt cod, soaked in 3 changes of cold water overnight, drained (see note)
100 gm (½ cup)   chickpeas, soaked in water overnight, drained
1   Spanish onion, thinly sliced
1½ cup (loosely packed)   flat-leaf parsley leaves
60 ml (¼ cup)   extra-virgin olive oil
8 slices   sourdough bread
4 cloves   garlic, sliced in half lengthways
Lemon and smoked paprika dressing
½ tsp   smoked sweet paprika
1   lemon, rind zested, white pith removed and flesh segmented
2 tbsp   extra-virgin olive oil


1 Place salt cod in a large saucepan, cover with water and bring to the boil. Cook over medium-high heat for 45 minutes or until cod flakes. Drain, then flake flesh into a large bowl, discarding bones and skin.
2 Cook chickpeas in boiling water for 40 minutes or until tender. Drain, refresh in cold water and add to cod with onion and parsley.
3 For dressing, combine all ingredients in a small bowl and season to taste with sea salt and freshly ground black pepper.
4 Preheat oven to 200C. Brush sourdough with olive oil, place on an oven tray and bake for 5 minutes or until golden. Rub one side of sourdough with cut side of garlic and season to taste. Drizzle dressing over salt cod mixture and toss to combine. Spoon on to toast and serve immediately.

Note You will need to begin this recipe the day before. Salt cod, known as bacalao in Spain and bacalhau in Portugual, is available from Italian, Spanish and Portuguese delicatessens.

WORDS Max Allen RECIPE Adelaide Lucas PHOTOGRAPHY Chris Chen STYLING Emma Knowles

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