One of the cuisine of Formentera and Ibiza that you cannot find anywhere else is peix sec.  It’s fish salted and dried on the branches of juniper trees. Really unusual!

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You can read how it is made here.

I bought a jar from the supermarket, and as it is quite expensive, I added salted cod fillets to pad the dish out. This is how I cooked mine:

  1. Heat a few knobs of butter in a heavy frying pan.
  2. Add a few cloves of bashed olives until lightly browned. Add the salted cod fillets. Saute until lightly browned.
  3. Add a big handful of halved cherry tomatoes.
  4. Add the peix sec.
  5. Pour a glass of rose wine into the pan.
  6. Simmer for 5 minutes.
  7. Add washed spinach leaves towards the end of cooking time.
  8. Season with freshly ground pepper and sea salt.
  9. Served hot with crusty bread.

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