Enjoying sherry wine / pairings and recipes / Manzanilla

Confit of Cod Brandada

Pair with: Manzanilla


Cooking time: 1 hour

The salinity of Manzanilla La Guita, it's crispy palate and the delicious aftertaste pairs beautifully well with the tasty flavours of the fish (cod) and balances the green intensity of the olive tapenade. Everything is rounded up by the fresh acidity of the tomato concasse.



Confit of Cod Brandada

Cod Brandada 
1. Desalt the cod
2. On a medium to low heat slowly cook the cod together with the garlic and chilli 
3. Once the garlic is transparent remove from heat and drain the oil
4. Place the cod mix into a thermomix or food processor and emulsify at medium speed 

Green Tapenade
1. Place all ingredients into a mortal and pestle and grind together into a fine paste
2. Leave to sit 

1. Peel the tomato and remove the seeds
2. Cut tomatoes into cubes and put aside 
3. Clean the spring onions and slice finely 
4. Mix the tomato with the spring onion, olive oil and salt  
5. Put aside 

Toasted bread 
1. Cut the bread into 3 - 5 mm slices
2. Fry with a little oil until golden brown on both sides 



Author , United Kingdom


Serving and consuming

Manzanilla with food

Manzanilla combines perfectly with fish and seafood, as well as with salted fish and cured meats.

Thanks to its low acidity, it is, together with Fino, the perfect choice to accompany salads, cold soups and dressings. 

  • Always serve very chilled

    Use an ice bucket with both ice and water to serve chilled between 6 & 8º C.

  • The wine of the sea

    Perfect with fish, seafood and all styles of food from the sea.

  • Style of Glass

    In traditional wide rimmed catavinos or in a white wine glass.