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.
We only use Cantabrian anchovies. We marinate them with just the right amount of vinegar and white wine. Packed in oil with garlic and parsley, they maintain the nuances of fish, with an “al dente” texture and an unbeatable flavor. They have been treated against Anisakis.
Delicious octopus cooked in its own juice. The best raw material and slow cooking result in this very tasty octopus. Once cooked, we separate meat and juice for optimal use. Prepare it on the grill, microwave, or on the grill and with the juice you can make a rice, some cooked potatoes, etc.
The authentic taste of the Cantabrian (“Cantabrico”) anchovies from CorpaChef.
Corpachef uses the traditional species, Engraulis encrasicholus, and starting from spring, selects only the freshest and largest fish.
Lightly salted, tasty and natural.
Contains approximately 125 fillets.