John Myers
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Basque Style Bacalao
The perfect basque style bacalao recipe with a picture and simple step-by-step instructions.
- 3 Pc. Onion
- 5 Pc. Garlic
- 1 tbsp Extra virgin olive oil
- 1 tbsp Tomato puree
- 5 Pc. Beefsteak tomatoes fresh
- 5 Pc. Peppers yellow and red
- 2 Pc Pointed peppers green
- 1 Pc Peperoncino green
- 1 Handful Black olives
- 1,5 tbsp Capers
- 1 tbsp Fresh seasonal herbs
- 1 Pc Chilli pepper
- 1 Pc Fennel seeds, coriander
- 1 tbsp Sweet paprika
- 3 Pc Cod tranche TK
- 2 Pc Spring onion
- 1 Branches Basil
Preparations:
- Cut the onions into thick strips (approx. 5mm) and slice the garlic. Scald tomatoes with boiling water, peel and cut into cubes. Wash the paprika, pointed paprika and chili peppers, prepare and cut into cubes, strain the capers in a sieve. Finely chop the chili peppers and herbs. Finely pestle the fennel seeds and coriander seeds in a mortar. Cut the spring onion crosswise into very fine strips.
Cooking the sauce:
- Heat the oil in a wide pan, sauté the onions and garlic without color, add the tomato puree, sauté for a moment, add the tomato cubes for 1-2 minutes. Add the vegetables, olives, capers, herbs and spices, cover and simmer for 15-20 minutes. Season with salt and pepper. Stir in between. After this time, simmer for 10 minutes without a lid.
Cooking the fish:
- Rinse the dipped fish with kitchen paper and pat dry. Season with salt and pepper. Place on the paprika sauce, sprinkle with the spring onions, cover and let stand for about 6 minutes, then turn over and let stand for another 6 minutes.
Serving:
- Place a layer of paprika sauce on a pre-warmed plate, place the fish on top and garnish with basil leaves. There was also baguette and a bottle of “Entre-deux-Meer” white wine from Bordeaux. «☆» ☸☸☸ «☆» Et voilà …. à la bonne vôtre «☆» ☸☸☸ «☆»
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