Mercian Pipirrana Recipe

The Mercian pipirrana is a traditional and well-known salad that, despite having very common ingredients, is prepared in a different way in each house. For example, we can see pipirranas with tomatoes, green pepper or tuna, among other ingredients. On this occasion, we have chosen to prepare a pipirrana with cod, as it is also a very typical ingredient of Mercian pipirranas.

However, if you want to make the vegan pipirrana, you can do without the cod without problems. The result will always be a fresh salad that is very easy to make, so we invite you to discover how to make Mercian pipirrana in a very practical way. Let’s go with the recipe!

Ingredients to make Mercian Pipirrana:

1. 2 peppers
2. 300 grams of desalted cod without skin or bones
3. 2 spring onions
4. 1 red bell pepper
5. 150 grams of pitted black olives
6. 1 teaspoon salt
7. 1 tablespoon olive oil
8. 1 tablespoon wine vinegar

How to make Mercian Pipirrana:

• Cut the morass and remove the seeds.
• Grease a griddle with a little oil and put it on the fire. Put the morass and the cod in it. Cook for about five minutes or until the cod is done.
• Let the fish and the morass cool and, meanwhile, peel the onions and chop them. Wash the red pepper, dry it and chop it too.
• Tip: If you want the onion to be mild in flavor, submerge it in cold water for an hour or blanch it in hot water for a few seconds.
• Also chop the morass and the cod.
• In a large bowl, put the onions, the pepper, the morass and the chopped cod. Add the olives and dress the pipirrana with the salt, oil and vinegar. Stir well so that everything is well integrated.
• Reserve in the fridge until serving time. In order for the flavors to settle and to be better, leave the Mercian pipirrana to rest for a whole day. Enjoy with toasted bread and you will see that it will be delicious.
• Pipirrana Marciano – Suggestions
• There is more than one way to make pipirranas, because depending on the region where it is prepared, other traditions are followed. For example, in Andalusia, the famous pipirrana from Jaen is made with ripe tomatoes, green peppers and tuna.
• Another way to enjoy it is by using it to stuff mussels with pipirrana or simply spreading it on croutons, bread or cookies.