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Two Classic Spanish Dishes Paired with Spanish Wines from Cariñena

Course Appetizer, Main Course
Cuisine Spanish
Prep Time 25 minutes
Cook Time 35 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork

Ingredients

FOR THE GOAT CHEESE CROQUETTES

  • 8 ounce log soft goat cheese 200 grams
  • 1/4 cup all-purpose flour 34 grams
  • 2 eggs
  • 1 cup breadcrumbs 119 grams
  • 1/2 cup sunflower oil 125 ml
  • 2 tbsp honey 21 grams
  • handful chopped dried cranberries
  • handful toasted pumpkin seeds
  • sea salt & black pepper

FOR THE SPANISH COD WITH ROASTED PEPPERS

  • 14 ounce fillet of cod 390 grams
  • 3 jarred roasted red bell peppers
  • 2 tomatoes
  • 1/2 onion finely diced
  • 3 cloves garlic roughly minced
  • 1/4 cup vegetable broth 60 ml
  • 2 tbsp extra virgin olive oil 30 ml
  • sea salt & black pepper
  • handful freshly chopped parsley

Instructions

TO MAKE THE GOAT CHEESE CROQUETTES

  1. Cut 1 log of soft goat cheese into 1 inch (2.5 cm) thick pieces, using your hands, shape each piece of cheese into a ball

  2. Add 1/4 cup (34 grams) all-purpose flour into a bowl

  3. Crack 2 eggs into a seperate bowl, season with sea salt and whisk together

  4. On a third seperate bowl, add 1 cup bread crumbs, season with sea salt & black pepper and mix together

  5. To create the croquettes, first dip the balls of goat cheese into the flour, then the egg wash and finally into the bread crumbs, then coat again in the flour, eggs and bread crumbs for a double coating

  6. Heat a small fry pan with a medium heat and add in 1/2 cup (125 ml) sunflower oil

  7. After 5 minutes add the croquettes into the pan, making sure they are all in a single layer, move around every 1 to 2 minutes, to ensure they are evenly fried

  8. After a total cooking time of 5 to 6 minutes, the croquettes should have a golden fried color, remove from the pan

  9. Tranfer the croquettes into a serving dish, drizzle with honey, sprinkle with chopped dried cranberries and toasted pumpkin seeds, enjoy!

  10. Pair this dish with Monasterio de las Viñas Seleccion Especial 2017 Garnacha Viñas Viejas

TO MAKE THE SPANISH COD WITH ROASTED PEPPERS

  1. Finely grate 2 tomatoes, to end up with about 1/2 cup (112 grams) of grated tomato

  2. Grab 3 jarred roasted red bell peppers, pat them dry with paper towels and cut each one into thin strips

  3. Pat dry a 14 ounce (390 gram) piece of cod, cut into 1 inch (2.5 cm) pieces, season with sea salt & black pepper

  4. Heat a fry pan with a medium heat and add in 2 tablespoons (30 ml) extra virgin olive oil

  5. After 2 minutes add in 1/2 onion finely diced and 3 cloves garlic roughly minced, mix with the olive oil

  6. After 3 minutes and the onion is translucent, add in the grated tomato, give it a mix and simmer for 5 minutes

  7. Once the grated tomato has thickened up, add the strips of roasted bell pepper and season with sea salt & black pepper, mix together

  8. Add in the chopped pieces of cod and 1/4 cup (60 ml) vegetable broth, give it a quick mix and place a lid on the pan

  9. After simmering for 4 to 5 minutes the cod should be perfectly cooked, transfer everything into a large shallow bowl, sprinkle with freshly chopped parsley, enjoy!

  10. Pair this dish with Bodegas Grandes Vinos Anayon 2015 Cariñena

Recipe Notes

Get the Wines from Cariñena HERE