Tiznao Manchego Recipe

Manchego cod tiznao is a widely consumed dish in Spain, specifically in La Mancha and some areas of Andalusia. It is a dish made from roasted vegetables, usually grilled, hence its name “tiznao”, but we can also prepare this delicious dish roasted on the grill or in the oven, adding cod and potato afterwards, which is the point star of this recipe.

Stay with us and discover with us how to make tiznao manchego, a dish of cod with vegetables and potatoes that is very easy to make and irresistible.

Ingredients to make Tiznao manchego:

• 3 tomatoes
• 2 bell peppers
• 1 onion
• 6 cloves of garlic
• 1 potato
• 200 grams of desalted cod crumbs
• 1 pinch of salt
• 1 small glass of extra virgin olive oil
• 1 glass of boiling water

How to make Tiznao Manchego:

Turn on the oven at 200 ºC with heat up and down so that it heats up. Clean the vegetables and the potato well because the roast is going to be with their skin. Once everything is clean, prepare an oven tray or tray and put the peppers, the potato cut in half and with lattice-shaped cuts in the pulp, the tomatoes with a cross cut on top so that later it will be easy remove its skin, the onion, peeled and with a cross cut on top, the garlic cloves with their skin, add a splash of oil to each vegetable and place the tray in the oven to roast the vegetables for 45 minutes , turning them over after 15 minutes.

Pour a little oil in a pan and sauté the cod crumbs for a couple of minutes. Take the fish out of the pan and reserve it. If you wish, you can use dried cod and desalt it yourself at home.

Once the vegetables are roasted, it is highly advisable to store them in a closed container because this will form steam and the skin of the peppers, garlic and tomatoes will come off as if nothing had happened. You can let them warm for 40 minutes. Separate the potato and remove its skin.

Extract all the juice from the roasting tray and keep it because you will use that juice in the last steps of the Tiznao Manchego recipe. Once the potato is peeled, cut it into approximately 6 pieces for each half.

Remove the skin from the vegetables and cut them into strips and small pieces. The garlic, on the other hand, try to make them come out as whole as possible. He gathers all the vegetables already cut and adds the garlic, potatoes and cod, adds the reserved broth and a glass of boiling water. Then, season with oil and a pinch of salt and cover for an hour to macerate the mixture with the water.

When serving the dish you can sprinkle thyme on top. This dish is usually eaten hot, but if you wish you can also eat it at room temperature. Enjoy this Tiznao Manchego recipe.