Barcelona recently hosted the second annual Icelandic Cod Cooking Schools Contest, where leading hospitality students from across Spain competed to create innovative dishes using cod. Fernando Sañudo, a student from the Leioa school in Biscay, secured first place with his low-temperature confit cod with 'tripa garota' dish.
Sañudo, originally from Soria, explained his winning recipe was a tribute to his roots and his adopted student city. He said: "The 'tripa' is eaten especially in my homeland, in Soria, the 'garota' from the beaches of Bilbao, and the citrus touch with Icelandic yoghurt, skyr." He also emphasised his focus on product and technique over elaborate presentation, noting: "Less is more, and in my proposal, the taste of the cod was more noticeable than perhaps in other preparations."
Celebrating Culinary Talent
Sañudo's victory earned him a five-day trip to Iceland. Sarah Doukkali, from the Altaviana Hospitality and Tourism School, claimed second place with her dish titled 'Nieve'. Hamza Zahrou, representing the Higher School of Hospitality of Bilbao (BHIP), came third with 'Day and Night in Iceland: cod in miso and dashi crowned with caviar'.
Local Catalan talent was also represented by Biel Sancho from the CETT School of Hospitality and Tourism, and Daniel Bel from the Joviat School in Manresa. The contest aims to promote Icelandic cod as a key ingredient for future chefs across Spain, according to Kristinn Björnsson, manager of Icelandic Cod.
Promoting Icelandic Cod
Björnsson told betevé: "Our objective is clear: to give them the opportunity to learn to cook our best product and to be able to reach the future chefs of Spanish cuisine." The judging panel evaluated creativity, presentation, flavours, and the overall preparation of each candidate's proposal.
The Icelandic government actively promotes cod, one of its most emblematic products, with the goal of positioning it at the centre of future kitchens nationwide. This annual competition helps to achieve that by engaging young culinary professionals.
