Casa Labra - Atlas Obscura
"Over the centuries, Madrid-style battered and deep-fried fish has existed under a variety of names. When they were served with strips of roasted peppers, the dish was known as soldaditos de Pavía, allegedly for its resemblance to a Spanish military uniform. Today, some still refer to the dish as pavías de bacalao, while at Casa Labra, they’re known as tajadas de bacalao, “cuts of salt cod.”" - Atlas Obscura
