Conejo en salmorejo — Spain

Conejo en salmorejo is a rabbit dish built around a marinade of white wine, olive oil, vinegar, garlic, bay leaf, bell pepper and thyme, which the meat sits in before being browned and then simmered in that same liquid until tender. The rabbit's liver is often added to the pot as well. The dish carries a high level of recognition in the Canary Islands, where it is counted among the signature dishes of the local cuisine, though sources differ on where the recipe itself first took shape, with some tracing it to Aragon on the mainland. To prepare it, rabbit pieces are left to marinate for several hours, ideally overnight, in the wine, oil, vinegar, garlic, bay leaf, chopped pepper and thyme. The pieces are then browned in a pot, the marinade is poured back over them, and everything is covered and simmered gently for around forty minutes, until the meat comes easily off the bone. It is customarily served with papas arrugadas, small unpeeled potatoes boiled in heavily salted water until their skins wrinkle, though rice, bread or fried potatoes also appear as side dishes. The similarly named Andalusian cold soup, salmorejo, is a separate preparation with no direct connection to this dish beyond the shared word.