Tiznao Manchego Recipe: Rustic Spanish Cod and Roasted Vegetables 2026

Tiznao manchego is a rustic traditional dish from Castilla-La Mancha, specifically from the province of Ciudad Real. It combines desalted cod with oven-roasted vegetables—red pepper, tomatoes, onion, and garlic—for a deeply savory, comforting plate.

Like many traditional recipes, tiznao has countless variations: some versions include potatoes, others are served with a hard-boiled egg, and the original calls for dried choricero pepper. Today, fresh peppers are more common, as used here.

The vegetables and cod are roasted whole, then finished in a clay pot with a splash of water and olive oil. Served at room temperature with bread, it's even better the next day after resting overnight in the fridge.

Ingredients for Tiznao Manchego

For 2 servings

• 1 red pepper
• 150 g red tomatoes
• 150 g desalted cod flakes
• 100 g onion
• 1 garlic clove
• Salt
• 4 tablespoons olive oil (2 for the vegetables and 2 for the cod)
• 50 ml water

How to Make Tiznao Manchego Step by Step

1. Arrange the ingredients on a baking tray

Preheat the oven to 180°C (350°F). Wash 1 red pepper and 150 g red tomatoes, and place them on a baking tray along with 150 g desalted cod flakes, 100 g onion, and 1 garlic clove.

2. Drizzle with oil and salt, then roast

Brush the ingredients with 2 tablespoons of olive oil, season with salt, and roast for 30–40 minutes, turning halfway through. Remove each item from the oven as it finishes cooking.

3. Remove and slice the roasted vegetables

After 10 minutes of roasting, remove the cod from the oven; after 20 minutes, take out the tomatoes and garlic; finally, remove the onion and pepper after 30–40 minutes. Peel the pepper, tomatoes, onion, and garlic, and cut them into strips.

4. Finish cooking in a clay pot and serve

Heat the remaining 2 tablespoons of olive oil in a clay pot (preferably), add the sliced vegetables and cod, pour in 50 ml water (enough to almost cover the ingredients), and cook over low heat for 20 minutes. Let cool slightly and serve.

Tips for the Best Tiznao Manchego

Use a clay pot for authentic flavor

A clay pot retains heat beautifully and is ideal for this type of preparation. If you don't have one, a heavy-bottomed pot works well too.

Roast the vegetables whole

Roasting the vegetables and cod whole concentrates their flavors. Remove each ingredient from the oven as it reaches the right point—cod first, then tomatoes and garlic, and finally onion and pepper.

Let it rest before serving

Tiznao manchego is served at room temperature and tastes even better the next day. Store it in the fridge overnight, then take it out ahead of time so it's not too cold when serving.

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