Zucchini pappardelle and cod confit

Zucchini pappardelle and cod confit with olive tapenade and grated Payoyo cheese from Cádiz



  • 500 g courgette
  • 18 cherry tomatoes
  • 500 g Cod loins
  • 3 cloves of garlic
  • 50 g Andalusian Extra Virgin Olive Oil
  • Andalusian Wine Vinegar
  • 3 sprigs of thyme
  • 100 g Payoyo cheese for grating


Confit the cod loin in Andalusian Extra Virgin Olive Oil, with garlic and thyme. To do so, cook it at low temperature in Extra Virgin Olive Oil – it is important that it does not boil. The oil should be at around 80°C. Leave it for about 12 minutes, until the cod is white.

For zucchini noodles: Wash them thoroughly. Cut off the ends of the zucchini, and with the help of a peeler cut thin longitudinal strips until they reach the central seeds. Repeat on the opposite side until each zucchini is finished.

Cut the cherry tomatoes into 4. Heat a little Extra Virgin Olive Oil in a frying pan, add the zucchini and cherry tomatoes, stir fry with a little Andalusian Wine Vinegar, stirring gently until slightly brown, soft and tender. Reserve.

Make a tapenade of black olives (200g approx.). Chop the ingredients below and mix until smooth:

  • 1/2 clove of garlic
  • 10 capers
  • 1 anchovy fillet
  • 150 g of pitted black olives
  • 80 g of Andalusian Extra Virgin Olive Oil


Serving Suggestion: Serve with a “Manzanilla Cortada”.

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