Navarre, Spain
Ajoarriero
In Navarre, Ajoarriero is salt cod flaked with potato, garlic, tomato, and peppers.
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Castile-La Mancha, Spain
Atascaburras
A Castilla-La Mancha dish of mashed potatoes with garlic, flaked salt cod, olive oil, walnuts, and boiled egg, with a mousse-like texture.
Andalusia, Spain
Atún mechado
In Andalusia, Atún mechado is tuna loin stuffed with bacon or garlic and braised in sauce.
Basque Country, Spain
Baby Eels in a Clay Pot
Angulas a la cazuela
In the Basque Country, Angulas a la cazuela is young eels warmed in a clay dish with oil, garlic, and chilli.
Basque Country, Spain
Basque Baked Anchovies
Bocartes en cazuela
In the Basque Country, Bocartes en cazuela is Cantabrian anchovies baked in earthenware with garlic and parsley.
Basque Country, Spain
Basque Hake
Merluza A La Vasca
Basque hake in parsley and white-wine sauce.
Basque Country, Spain
Basque Salt Cod in Pil-Pil Sauce
Bacalao al pil-pil
Basque salt cod emulsified in garlic-olive oil "pil-pil" sauce.
Barcelona, Spain
Catalan Baked Salt Cod
Bacallà a la llauna
Bacallà a la llauna is Barcelona salt cod floured, fried, and finished with tomato, garlic, paprika, and parsley.
Andalusia, Spain
Cazón en adobo
In Andalusia, Cazón en adobo is dogfish marinated in vinegar, garlic, oregano, and paprika, then fried.
Andalusia, Spain
Espetos
In Andalusia, Espetos is whole sardines on cane skewers grilled over a Málaga beach fire.
Galicia, Spain
Galician Hake
Merluza a la gallega
Merluza a la gallega is Galician hake served with potatoes, garlic, paprika, and olive oil.
Basque Country, Spain
Hake Cheeks
Kokotxas
Gelatinous hake cheeks cooked in a salsa verde of olive oil, garlic, parsley, and fish stock, or in a white wine sauce, a Basque delicacy.
Balearic Islands, Spain
Ibizan Fish Boil
Bullit de peix
Bullit de peix is a Balearic fish dish in which fish and potatoes are boiled with herbs, followed by broth or rice.
Balearic Islands, Spain
Ibizan Fish Stew
Guisat de peix
Guisat de peix is a Balearic fish and seafood stew with potatoes, tomato, garlic, and saffron.
Basque Country, Spain
Kokotxas al pil pil
In the Basque Country, Kokotxas al pil pil is hake or cod throats cooked in oil to form gelatinous pil-pil emulsion.
Madrid, Spain
Madrid-Style Sea Bream
Besugo a la madrileña
In Madrid, Besugo a la madrileña is sea bream baked with onion, lemon, garlic, and potatoes.
Andalusia, Spain
Marinated Anchovies
Boquerones en vinagre
Fresh anchovies cured in vinegar, then marinated in olive oil with garlic and parsley, a refreshing cold tapa from Andalusia.
Gibraltar, Spain
Pescaíto Frito
Andalusian mixed fried small fish, the seaside tapa default.
Basque Country, Spain
Salt Cod in Vizcaína Sauce
Bacalao a la vizcaína
Bacalao a la vizcaína is Basque salt cod served with red pepper, onion, garlic, and olive-oil sauce.
Valencian Community, Spain
Salt Cod with Potatoes and Onions
Boyitori
Boyitori is a Valencian salt-cod dish cooked with potatoes, onions, garlic, and olive oil until tender.
Asturias, Spain
Scorpionfish Cake
Pastel de cabracho
Pastel de cabracho is an Asturian scorpionfish terrine baked with egg, tomato, and cream.
Spain
Thick-Cut Salt Cod
Tajada de bacalao
Tajada de bacalao is a thick Spanish salt-cod portion fried or baked with garlic and peppers.