Atascaburras with tapenade

Atascaburras with tapenade


1 person made this

About this recipe: Atascaburras (loosely, stuffing to the hilt) is a fixture in almost every "tapas bar" all around Spain. The tapenade - from neighbouring France - comes as subtle contrast to the "oily" flavours of the atascaburras. Depending on how you want it to be presented, it can go as either a main or as an entrée.

Anthony60 Setúbal, Portugal

Serves: 4 

  • For the tapenade
  • 150 to 200g black olives
  • 1 teaspoon caster sugar
  • 1 teaspoon chopped lemon thyme
  • juice of 1/2 lemon
  • 1 clove garlic
  • 2 tablespoons olive oil
  • For the atascaburras
  • 5 to 6 potatoes
  • 500 to 600g dried codfish
  • 1 to 2 cloves garlic, minced
  • olive oil, to taste
  • 3 eggs
  • 120g walnuts or almonds
  • salt, to taste

Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    For the tapenade:

  1. Start with the tapenade. Blitz together the olives and the rest of the ingredients for the tapenade and reserve.
  2. For the atascaburras:

  3. Bring a large pot of water to the boil and boil together the potatoes (in their skin) and the codfish (after at least 48 hours soaking in water - change the water every once in a while). The fish will be cooked in around 7 to 8 minutes. Remove the codfish from the water and leave the potatoes in.
  4. Remove skin and bones from the codfish and loosely break it into small bits. Reserve. Take the potatoes out of the water (reserve some of it) and stop the cooking by plunging them into cold water. Peel.
  5. Mix the potatoes with the minced garlic and mash into a purée, adding a bit of olive oil. Add the codfish and a bit more of oil and mix everything together thoroughly, mashing a bit more. Add 240ml of the cooking water and knit once more (the result should be something between mash potatoes and a silky purée, depending on taste).
  6. Cut the eggs (in halves or losely "crushed"). Crush a few walnuts.
  7. Taste everything for salt and serve with halves of walnut. Serve with the tapenade.

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