Authentic white anchovies from the Bay of Biscay, packed in sunflower oil, they stand out for their large size, their “al dente” texture and their garlic and parsley dressing.
No artificial whitening treatments. They are a natural source of omega 3 oils.
The traditional recipe with cod, potatoes, and olive oil, the famous cod brandade as a filling from CorpaChef.
Can be eaten cold, lukewarm, or hot according to the use we want to give it: as stuffing for peppers, artichoke hearts, crepes, with phyllo pastry, on bread, as a garnish for fish dishes.
It simplifies the preparation of sauces, biscuits, jellies and creams to accompany and garnish. Just cut open the piping bag and use the filling as per your preference.
CorpaChef uses the best Moroccan octopus from Dakhla, slow cooked in its own juices. Best quality in FAO 34, no additives.
After cooking, meat and juice are separated for better cost control and for the use of the juice in different recipes.
Choose between the following:
2 Patas Medianas (2 medium legs) – Code: 80202 – Net Weight: From 300 to 450g
2 Patas Pequenas ( 2 small legs) – Code: 80203 – Net Weight: from 200 to 300g
1 Pata Grande (1 large leg) – Code: 80204 – Net Weight: from 300 to 450g
Scorpion fish / rockfish filling in a piping bag from CorpaChef.
Ideal for stuffing peppers, artichoke hearts, crepes, with phyllo pastry, on bread, as a garnish for fish dishes.
It simplifies the preparation of sauces, biscuits, jellies and creams to accompany and garnish. Just cut open the piping bag and use the filling as per your preference.