“Pericana” a dish of roasted peppers, strips of salted cod and garlic
- 4 “chorizos” peppers on a string
- 2 dried blue whiting or capellanes (both small members of the cod family)
- 2 garlic bulbs
- 60ml of extra virgin olive oil
Coat a griddle with some oil and heat. Once hot, cook the fish, then remove from the griddle. The peppers should be toasted/griddled in the same way, making sure to turn
quickly to avoid burning. Remember that dried peppers contain very little flesh and as a result, burn very quickly.
When both these ingredients are cooked, leave them to cool. Peel and crush the garlic. Slice open the peppers to remove the seeds. Chop these now into small pieces. Finally, break up the dried fish, removing both the head and bones.
Mix everything together in a bowl and cover with the extra virgin olive oil.