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Cod fillet piquillo sauce

Verdejo grape is the variety that symbolizes white, light and fruity wine that it goes very well with seafood. From the blog La Cocina de Gibello, the author David Gibello recommends us this recipe that combines a tasty fish, such as the cod, with the freshness of white wine (in this case Blume Verdejo).

David Gibello gives you the recipe so you can enjoy it at home:



  • 2 fillets of cod
  • 1 can of red peppers
  • white wine
  • Cream 200ml
  • ½ onion
  • Olive oil
  • flour
  • salt



First of all, we dip the cod fillet in butter with flour. Then, we pour a splash of olive oil in a pan and warm up it. Later we overgild the fish for 3 minutes per side and took them out of the pan and reserve.

In the same oil we have prepared the cod fillet, we take the chopped onion with a mince of salt and fry. Next add the red peppers and fry lightly with some white wine. Let reduce the gravy and then we add the cream.

Beat the gravy with mixer.

Then we pour the sauce in the pan, and place it over the fish. We leave it over medium heat for 5 minutes.

We will have a rich and easy cod fillet to make ready to enjoy with Blume Verdejo.


Pasta with Alfredo’s sauce and Caliza Rosé

Our wine Caliza Rosé is a light, clean, fresh and fruity wine. It has the original strawberry aromas and red berries typical from the grape tempranillo. The flavour is balanced, fresh and has a clean and long finish. It is the ideal partner for pasta dishes. Here, David Gibello recommends a recipe to accompany this rosé wine of the appellation DO Mancha.

Pasta with Alfredo’s sauce and Caliza Rosé

  • 200 gr of pasta (chosen variety: Trotolle)
  • 20 cl milk
  • 125 gr Mozzarella cheese
  • 50 gr Emmenthal cheese
  • Powder of garlic
  • Black pepper
  • 50 gr butter


Melt the butter in the span and 125 grams of mozzarella mixing with a spoon, until we have a creamy sauce.

Add the milk and continue stirring, add a spoonful of powder of garlic and black pepper as desired. Stir everything. When the mix is homogeneus, add the sliced emmenthal cheese. Leave in the pan for a fee minute without adding more heat.

In a cooking bowl, boil water. When waiter is boiling, put the pasta and boil for 13-15 minutes, depending on the taste you like.

When pasta is cooked, drain the water and serve in plates. Add the sauce. Decorate with some persil.

Serve with a cold glass of Caliza Rosé from DO Mancha.