Recipes
//  Cod brandade  //Print
A creamy puree of salted cod and garlic to smear on bread
Cod brandade
  • Serves: 4 people
  • Ingredients:
    • 750 g of Dimar extra cod loin
    • 300 ml olive oil
    • 2 cloves crushed garlic
    • 300 ml cream
    • 2 tbsps lemon juice
    • Black pepper
    • Bread or crunchy salted crackers

Preparation:
Depending on the variety of the chosen product - salted, desalted or frozen - it may be necessary to desalt or defrost the cod first.
Place into a pot with 2 litres of water and bring to the boil. Simmer for 10 minutes on a low heat. Rinse and drain. Remove the skin and bones. Separate the flakes and grind.
Heat 60 ml of oil in a frying pan and fry the garlic on a low heat. Before it turns golden, add the cod with a tablespoon of oil and stir. Add a tablespoon of cream and stir. Then alternate one spoonful of oil and one of cream, continuing to stir, until the mixture becomes soft and takes on the consistency of mashed potato. Add the lemon juice and a pinch of pepper.
Serve cold or warm with crunchy salted crackers or toasted bread.

//  Cod stew  //Print
A traditional and hearty stew ready in just a few minutes.
Cod stew
  • Serves: 4 people
  • Ingredients:
    • 500 g Dimar diced cod.
    • 1 onion
    • 1 green pepper
    • 4 tbsps tomato
    • 1 kilo potatoes
    • Oil
    • Salt

Preparation:
Depending on the variety of the chosen product - salted, desalted or frozen - it may be necessary to desalt or defrost the cod first.
Chop the onion and green pepper and fry gently on a medium heat. Once sautéed, add the diced potatoes and fry gently for a couple of minutes. Then add the cod and water until it is covered. Season and simmer for about 25 minutes on a low heat. Serve immediately.

//  Cod omelette  //Print
The secret to a good cod omelette is good ingredients.
Cod omelette
  • Serves: 4 people
  • Ingredients:
    • 250 g Dimar extra shredded cod.
    • 1 onion
    • 2 green peppers
    • 1 clove of garlic
    • Half a dozen eggs
    • 1 chilli pepper
    • Oil

Preparation:
Depending on the variety of the chosen product - salted, desalted or frozen - it may be necessary to desalt or defrost the cod first.
Finely chop the peppers, garlic clove and onion. Sautée slowly until they are well fried and add the cod. Beat the eggs in a bowl. Once everything is fried, in about 4 or 5 minutes, add the drained oil mixture to the bowl. Make the omelette, leaving the egg underdone for added succulence.

//  Esqueixada  //Print
A simple, international and very healthy Mediterranean starter.
Esqueixada
  • Serves: 4 people
  • Ingredients:
    • 4 Dimar cod loins
    • 1 small onion
    • 1/2 green pepper
    • 1/2 red pepper
    • 2 tomatoes
    • 60 g black olives
    • 5 tbsps olive oil
    • 2 tbsps wine vinegar
    • Black pepper

Preparation:
Depending on the variety of the chosen product - salted, desalted or frozen - it may be necessary to desalt or defrost the cod first.
Shred the cod loins, removing the strips and chopping into small pieces. Julienne the onion and chop the peppers into very small pieces. Peel and de-seed the tomatoes, and cut them into very small cubes. Chop the olives very finely. Place all the ingredients on a tray.
Meanwhile, mix the oil and vinegar. Add the vinaigrette, black pepper, and mix everything in well. Leave to macerate in the fridge for 3 hours.

//  Cod with clams  //Print
A recipe bursting with marine flavour.
Cod with clams
  • Serves: 4 people
  • Ingredients:
    • 8 pieces of Dimar extra cod loin
    • 16 clams
    • 1 glass Txakolí or Albariño white wine
    • 2 piquillo peppers
    • 2 cloves of garlic
    • 1 medium onion
    • 8 tbsps of oil
    • Parsley

Preparation:
Depending on the variety of the chosen product - salted, desalted or frozen - it may be necessary to desalt or defrost the cod first.
Put the oil and finely chopped garlic into a clay pot. Cook over a low heat until the garlic begins to turn golden, then add the finely chopped onion with the peppers sliced down the middle, followed by the cod loins. Fry gently for 5 to 7 minutes. Turn the cod over and add the clams, chopped parsley and Txakolí, and keep stirring for another 5 minutes to thicken the sauce.

//  Piquillo peppers stuffed with cod  //Print
Stuffed peppers are easy to freeze and are great as a main dish or a starter.
Piquillo peppers stuffed with cod
  • Serves: 6 people
  • Ingredients:
    • 600 g Dimar shredded cod
    • 2 onions
    • 1 green pepper
    • 250 g fried tomato
    • 100 g cream
    • 1 tbsp chopped parsley
    • Oil

Preparation:
Depending on the variety of the chosen product - salted, desalted or frozen - it may be necessary to desalt or defrost the cod first.
Chop the onions and green pepper and lightly fry until sautéed. Add the cod and the parsley and continue to fry gently for 5 minutes over a medium heat. Then mash lightly and leave to cool.
Fill the peppers with the mixture. At this point the peppers can now be frozen individually.
Place the fried tomato and cream in a pan and heat gently. Then add the peppers and heat gently, covered, for approximately 5 minutes. Serve with plenty of bread.

//  Chickpeas with spinach and cod  //Print
Typical, simple recipe for Semana Santa (Holy Week) with a surprisingly exquisite result.
Chickpeas with spinach and cod
  • Serves: 6 people
  • Ingredients:
    • 500 g Dimar cod cubes
    • 400 g chickpeas
    • 1 onion
    • 1 small red pepper
    • 1 bunch of spinach
    • 1 carrot
    • Paprika
    • Oil

Preparation:
Depending on the variety of the chosen product - salted, desalted or frozen - it may be necessary to desalt or defrost the cod first.
Leave the chickpeas to soak for 12 hours.
Stir-fry the chopped vegetables, add a little paprika, water and the chickpeas, then cook everything in a pressure cooker for 40 minutes.
Cook the spinach separately and chop. Dice the cod. Open the pot and add the spinach and cod, and boil lightly.

//  Rice with cod  //Print
Delicious, and can be served on its own.
Rice with cod
  • Serves: 6 people
  • Ingredients:
    • 300 g Dimar shredded cod
    • 400 g washed and diced vegetables (green beans, cauliflower, red pepper and green garlic)
    • 150 g sliced potatoes
    • 600 g cream
    • 1 kilo potatoes
    • 1 litre fish stock
    • Saffron
    • Oil

Preparation:
Depending on the variety of the chosen product - salted, desalted or frozen - it may be necessary to desalt or defrost the cod first.

//  Cod “a la sidrería“  //Print
A traditional way of serving cod in the cider bars of the Basque Country.
Cod “a la sidrería“
  • Serves: 6 people
  • Ingredients:
    • 1 kg Dimar center-cut cod fillet
    • 1 fresh onion
    • 10 green peppers
    • 2 red peppers
    • 2 cloves of garlic
    • Flour
    • Oil

Preparation:
Depending on the variety of the chosen product - salted, desalted or frozen - it may be necessary to desalt or defrost the cod first.
Put a frying pan on a low heat with plenty of oil and add the diced garlic. When it starts to colour, add the strips of pepper (approx. 6 cm long and 1 cm wide) and julienned onion. Fry lightly until sautéed and remove.
Dice the cod as desired and dry well. Coat lightly in flour and fry on a medium heat in the oil used to sautée the vegetables.
Place the cod on a dish and sprinkle a few peppers on top, cover, and leave to rest for 5 minutes before serving.

//  Scrambled cod with piquillo pepper sauce  //Print
A traditional recipe presented in an original and delicious way.
Scrambled cod with piquillo pepper sauce
  • Serves: 4 people
  • Ingredients:
    • 250 g Dimar shredded cod
    • 4 eggs
    • 2 onions
    • 3 green peppers
    • 3 cloves of garlic
    • 4 piquillo peppers
    • 2 ml sauce à l'américaine
    • 1 tbsp liquid cream
    • Oil and parsley

Preparation:
Depending on the variety of the chosen product - salted, desalted or frozen - it may be necessary to desalt or defrost the cod first.
Place the cod in a pot on a low heat with two tablespoons of oil, the onions, garlic cloves and diced green peppers. Once everything is sautéed, add the shredded cod and keep stirring to release the gelatine. Meanwhile, drip the olive oil until it has been incorporated into the mixture and binds. At this point, increase the heat and add the beaten eggs seasoned with salt, stirring with a spatula. Remove whilst still juicy.
For the sauce, mash the piquillo peppers, sauce à l'américaine and the cream.
Cover the bottom of each dish with the hot pepper sauce and place the scrambled cod in the centre. Garnish by sprinkling parsley on top.

//  Cod “ajoarriero"  //Print
This can be served as a main dish or as an aperitif with some toasted bread.
Cod “ajoarriero
  • Serves: 4 people
  • Ingredients:
    • 800 g Dimar shredded cod
    • 1 large onion
    • 3 cloves of garlic
    • 3 dried peppers (“pimientos choriceros“)
    • 7 tbsps tomato sauce
    • 1 piece of cod skin
    • 1 tbsp chopped parsley
    • 1 ml olive oil
    • A pinch of ground chilli

Preparation:
Depending on the variety of the chosen product - salted, desalted or frozen - it may be necessary to desalt or defrost the cod first.
Place a pot over a low heat with the oil, and add the garlic cloves and finely chopped onion. Add the chilli immediately. Once half sautéed, add the cod meat and skin, and fry gently. Add the chopped, dried and de-seeded peppers (each in six pieces). Add the tomato and leave to cook slowly for twenty minutes, moving the pot frequently so that it doesn't stick but does thicken.

//  Cod in pil pil sauce  //Print
A traditional dish, easy to prepare if you know a trick or two.
Cod in pil pil sauce
  • Serves: 4 people
  • Ingredients:
    • 8 slices of Dimar center-cut cod fillet
    • 1 litre virgin olive oil
    • 3 cloves of garlic
    • 1 chilli pepper

Preparation:
Depending on the variety of the chosen product - salted, desalted or frozen - it may be necessary to desalt or defrost the cod first.
Place a pot onto the heat with the oil, sliced garlic and chilli cut into rings. Keep on the heat until the garlic turns golden. Remove and set aside for later garnish.
Add the cod to the pot skin side down with the oil, and turn immediately. Leave to cook - without letting the oil boil - on a low heat for approximately 5 minutes. Remove the pot from the heat and leave the oil to cool down.
Remove some of the oil, place the pot on a very low heat and start to swirl it in circular movements. As the sauce begins to thicken, add the oil spoonful by spoonful until achieving the desired result.
Once the sauce has thickened, serve the dish with the cod skin side up, garnish with the sauce, golden garlic and chilli.

//  Bacalao "a la llauna“  //Print
Typical recipe from Barcelona - named after the pot in which it is cooked.
Bacalao
  • Serves: 4 people
  • Ingredients:
    • 800 g of Dimar extra cod loin
    • 1/2 kilo tomatoes
    • 4 cloves of garlic
    • 1 tbsp paprika
    • 1 glass of old wine
    • 1/4 litre oil
    • Parsley

Preparation:
Depending on the variety of the chosen product - salted, desalted or frozen - it may be necessary to desalt or defrost the cod first.
Fry the chunks of cod in a pan. Place into an iron pot (a “launa“ in Catalan). In the same pan used before, fry some well chopped garlic and add the paprika and the glass of wine. Pour the contents of the pan into the pot.
Using the tomatoes, make a thick sauce that will be added to the cod. Sprinkle the finely chopped garlic and parsley over it.
Place the pot into the oven at 220 degrees for a quarter of an hour.

//  Marmitako de bacalao (cod stew)  //Print
Marmitako is a traditional slow-cooked fish and potato stew from the Basque Country.
Marmitako de bacalao (cod stew)
  • Serves: 8 people
  • Ingredients:
    • 1.5 kilos Dimar cod cubes
    • 1.5 kilos potatoes
    • Flour
    • 1 glass oil
    • 2 garlic cloves
    • 2 onions
    • 1 green pepper
    • 1 litre fish stock
    • 1 tbsp paprika
    • 1 bay leaf

Preparation:
Desalt and dry the cod. Coat in flour and fry in a pan with very hot oil. Then reserve.
In a large pot, put a glass of oil, two garlic cloves, the finely chopped onions, bay leaf and chopped green pepper, and gently fry for a few minutes. Add the peeled, diced potatoes and fry for 10 minutes. Pour in the stock, diced cod and paprika, and leave to boil gently for about 20 minutes or until the potatoes are soft.

//  Pamplona-style rice  //Print
Irresistible and simple rice dish with cod and artichokes
Pamplona-style rice
  • Serves: 6 people
  • Ingredients:
    • 200 g Dimar cod fingers
    • 4 cups of “bomba“ rice
    • 4 artichokes
    • 1 cup white wine
    • 1 onion
    • 2 dried peppers (“pimientos choriceros“)
    • 2 tomatoes
    • Bay, parsley and thyme
    • Water, oil and salt

Preparation:
Depending on the variety of the chosen product - salted, desalted or frozen - it may be necessary to desalt or defrost the cod first.
Lightly fry the onion and well chopped dried peppers. Once sautéed, gently fry the artichoke hearts, the desalted diced cod, thyme and bay leaf. Add two skinless tomatoes chopped into small pieces. Once it has dried a bit, add the rice and gently fry. Next, add the cup of white wine, boiling water (double the number of cups of rice) and leave to cook on a medium heat until it evaporates. At the last moment, drizzle in a little bit of oil and increase the heat for a few seconds. Cover the rice with a clean cloth for 7 minutes, remove for another 5 minutes, and eat immediately.

//  Bacalao a la vizcaína (Basque-style cod)  //Print
This recipe is surprising for its red sauce based on dried peppers.
Bacalao a la vizcaína (Basque-style cod)
  • Serves: 4 people
  • Ingredients:
    • 4 pieces of Dimar cod fillet
    • 6 dried peppers ("pimientos choriceros")
    • 1 crust of toasted bread
    • 4 tbsps tomato
    • Pork butter
    • A spoonful of flour
    • Oil

Preparation:
Depending on the variety of the chosen product - salted, desalted or frozen - it may be necessary to desalt or defrost the cod first.
Fry the well-chopped onion with a bit of butter and oil. Once golden, add the crust of toasted bread. Remove everything from the pot, and mash the mixture in the mortar. Meanwhile, bake the dried peppers and scrape out the flesh, which is then added to the mortar. Finally, add a spoonful of flour to the mortar and mix. Mash well and add a bit of water.
Place the pieces of cod into a pot skin side down, and pour the sauce over the top. Heat and leave to boil for a few minutes - keep stirring.

//  Cod tongues in salsa verde  //Print
The gelatine from the cod tongues produces a light, thick sauce without the need for flour.
Cod tongues in salsa verde
  • Serves: 6 people
  • Ingredients:
    • 1 kilo Dimar's cod tongues
    • 5 large cloves of garlic
    • 1 chilli pepper
    • 300 ml cream
    • 1 cup white wine
    • Parsley
    • Extra virgin olive oil

Preparation:
Depending on the variety of the chosen product - salted, desalted or frozen - it may be necessary to desalt or defrost the cod first.
Peel the garlic and chop finely. Cut off the skins from the cod tongues and dry well. Put the oil in a wide shallow pan, and when hot lightly fry the cod tongues and reserve. In the same oil, sautée the garlic and chilli. Add the wine and parsley before it turns golden. Leave to reduce for a few minutes. Leave the pot to cool away from the heat, and add the reserved cod tongues. Swirl the pot in circular movements to thicken the sauce. Once thickened, put the pot back on the heat to warm up.

//  Cod bouillabaisse  //Print
Famous soup typical of southern France, particularly Marseille.
Cod bouillabaisse
  • Serves: 6 people
  • Ingredients:
    • 1.5 kilos Dimar diced cod
    • 18 cleaned mussels
    • 1 onion
    • 750 g ripe tomatoes
    • 1/2 red pepper
    • 1 slice of white bread, no crust
    • 2 cloves of garlic
    • Fine herbs, chilli and saffron
    • 5 cm orange peel

Preparation:
Depending on the variety of the chosen product - salted, desalted or frozen - it may be necessary to desalt or defrost the cod first.
Soak the bread in water and drain. Finely chop the red pepper, onion and garlic cloves, and sautée. Once sautéed, add the diced tomatoes (peeled and de-seeded) and finish off the stir-fry. Add the fine herbs, saffron, orange peel, a litre of water, the chilli and the bread, and leave to boil for 10 minutes. Remove the fine herbs and orange peel and grind.
Finally, add the cod and mussels to the stock and boil for 5 minutes or until the mussels have opened.

//  Cod provençal salad  //Print
Light and fresh starter perfect for a hot summer's day.
Cod provençal salad
  • Serves: 4 people
  • Ingredients:
    • 1 Dimar cod fillet
    • 1 salmon fillet
    • 1/2 kilo small potatoes
    • 4 cloves of garlic
    • 4 tbsps mayonnaise
    • 1 piece of bread
    • 1 tomato
    • 1 lemon
    • Black olives

Preparation:
Depending on the variety of the chosen product - salted, desalted or frozen - it may be necessary to desalt or defrost the cod first.
Toast a few bread slices. Boil the potatoes and dice them. Sautée the onion, tomato and finely chopped garlic cloves. Add the fish in chunks. Serve chilled on a dish with the potatoes, olives, and toasted bread on top. Drizzle some oil, lemon juice and a few spoonfuls of mayonnaise on top.

//  Fish and chips  //Print
This characteristic English dish is simple to prepare and well-loved by all diners.
Fish and chips
  • Serves: 4 people
  • Ingredients:
    • 4 fillets Dimar boneless cod
    • 4 medium potatoes
    • 70 g cornflour
    • 200 g flour
    • 1 can of pale lager
    • 2 tbsps vinegar
    • 1 tsp salt
    • Olive oil

Preparation:
Depending on the variety of the chosen product - salted, desalted or frozen - it may be necessary to desalt or defrost the cod first.
Mix the cornflour, flour, beer, vinegar and salt in a bowl and stir until smooth.
Add the peeled and diced potatoes to a pan containing plenty of hot oil. After a few minutes, turn down the heat and wait for them to be done. Place onto absorbent paper, add salt, cover, and reserve. In the same hot oil, add the cod fillets coated in the mixture and dry on absorbent paper once they turn golden. Put the potatoes and fish into a dish and serve.

//  Cod tart  //Print
Easy to make, with an exceptional flavour.
Cod tart
  • Serves: 4 people
  • Ingredients:
    • 500 g skinless Dimar cod loins
    • 1 onion
    • 1 clove of garlic
    • 500 g potatoes
    • 25 g butter
    • 2 eggs
    • Breadcrumbs
    • Oil

Preparation:
Depending on the variety of the chosen product - salted, desalted or frozen - it may be necessary to desalt or defrost the cod first.
Boil the onion and garlic. Once half cooked, add the peeled and diced potatoes and the cod. Once everything is well cooked, remove the flakes from the cod. Place everything into a bowl and mash. Finally, add the butter and the beaten eggs.
Place onto a tray and add the mixture. Sprinkle with breadcrumbs and cook au gratin for 10 minutes until ready to serve.

//  Curried cod  //Print
This cod is crunchy on the outside and tender on the inside.
Curried cod
  • Serves: 4 people
  • Ingredients:
    • 4 Dimar cod loins
    • 3 tbsps curry powder
    • Ground pepper
    • Butter
    • 3 medium potatoes
    • Olive oil
    • Salt

Preparation:
Depending on the variety of the chosen product - salted, desalted or frozen - it may be necessary to desalt or defrost the cod first.
Boil the peeled potatoes, and once cooked remove from the water and mash. Add a little butter and salt and stir.
Meanwhile, put the curry, salt and pepper onto a dish and coat the cod pieces in the mixture. Place a little bit of butter and olive oil into a pan on a high heat. Add the fish skin side down first of all. Then fry for 2 or 3 minutes on each side. The fish is ready when the skin comes away easily.
Put a bit of potato puree onto a dish and place the fried cod on top.

//  Roasted cod  //Print
Typical Icelandic recipe whose flavours are balanced and perfectly contrasted.
Roasted cod
  • Serves: 6 people
  • Ingredients:
    • 6 Dimar cod fillets
    • 4 tbsps butter
    • 4 tbsps mustard
    • 250 ml cream
    • 1 lemon
    • 200 g Emmental

Preparation:
Depending on the variety of the chosen product - salted, desalted or frozen - it may be necessary to desalt or defrost the cod first.
Preheat the oven to 180 degrees. Mix the cream, mustard, butter and lemon in a pan. Place the fillets on a dish, add the mixture and the grated cheese on top. Bake for 35 minutes. Serve with rice or noodles.

//  Icelandic cod  //Print
Delicious dish from Iceland, very easy to make.
Icelandic cod
  • Serves: 4 people
  • Ingredients:
    • 500 g Dimar diced cod.
    • 1 onion
    • 40 g butter
    • 500 g potatoes
    • 200 ml cream
    • 1 litre white wine
    • Black pepper
    • Salt

Preparation:
Depending on the variety of the chosen product - salted, desalted or frozen - it may be necessary to desalt or defrost the cod first.
Put the peeled and chopped potatoes into a casserole dish with the chopped onion, butter, cream and white wine. Leave to cook for about 30 to 35 minutes or until the potatoes are done. Finally, add the cod and boil for 5 more minutes. Add salt and pepper.

//  Brandacujun  //Print
This typical Genovese dish is a simple and tasty salad recipe well worth trying.
Brandacujun
  • Serves: 4 people
  • Ingredients:
    • 250 g skinless Dimar cod loins
    • 2 eggs
    • 1 clove of garlic
    • 50 g green olives
    • 6 salted anchovies and 6 tomatoes
    • 4 potatoes
    • 6 tbsps olive oil

Preparation:
Depending on the variety of the chosen product - salted, desalted or frozen - it may be necessary to desalt or defrost the cod first. Boil the salted cod for five minutes, the eggs for 10 minutes, and the potatoes until they are cooked. Reserve.
Remove the bones from the cod and mash a little with a fork. Cut the eggs, potatoes, tomatoes, olives and peeled anchovies into little pieces. Crush a clove of garlic. Mix all the ingredients together and add the olive oil and a bit of salt if necessary. This dish improves by keeping it chilled for a day.

//  Cod livornese  //Print
An appetising dish that is easy to prepare and makes for a light, healthy meal
Cod livornese
  • Serves: 4 people
  • Ingredients:
    • 4 fresh Dimar cod fillets
    • 300 g tomatoes
    • 1 spoonful of capers and black olives
    • 1 tbsp of flour and basil
    • 1 onion
    • 2 cloves of garlic
    • 1 cup white wine
    • 1/4 litre oil

Preparation:
Depending on the variety of the chosen product - salted, desalted or frozen - it may be necessary to desalt or defrost the cod first.
Finely chop the garlic, olives, tomatoes and onion, and wash the capers. Add the flour and basil and coat the fillets in the mixture. Gently fry the garlic and onion. Once they are sautéed, add the cod fillets and fry until golden. Add the white wine and leave to reduce for a few minutes. Finally, add the tomato, black olives and capers. Leave to reduce and serve hot.

//  Vicenzia-style cod  //imprimir
Traditional recipe from the region of Vicenza in Italy - a very original way of preparing cod.
Vicenzia-style cod
  • Serves: 4 people
  • Ingredients:
    • 600 g Dimar shredded cod
    • 2 onions and 2 garlic cloves
    • 5 tbsps tomato sauce
    • 1/4 litre milk
    • A pinch of cinnamon, pink pepper and parsley
    • 400 g polenta
    • 100 g flour
    • 2 salted anchovies

Preparation:
Depending on the variety of the chosen product - salted, desalted or frozen - it may be necessary to desalt or defrost the cod first.
Finely chop the onions and shredded cod. Fry the anchovies for a few seconds and add the onion. Once sautéed, add the floured cod. Add the spices. Start heating the mixture and add the milk. Bake for 40 minutes at 180 degrees. Serve with polenta.