Cod Basque Style Recipes

COD BASQUAISE

Steps:

• Season one side of the cod fillets with a pinch of salt, a pinch of espelette pepper, and a pinch of paprika. Heat 2 tablespoons olive oil in a large skillet over medium heat. Once oil is hot, arrange chorizo coins around the edge of the pan; then place the cod fillets, spiced side down, in the center. Sear the fillets until they are lightly golden on one side, about 30 seconds; then remove from the pan and set aside, spiced side up. Flip chorizo coins and continue to sear until they release some fat, 1 minute.
• Add 1 tablespoon oil to the pan. Add sliced onions and peppers; stir, then season with a pinch of salt and freshly ground pepper. Toss or stir to combine, then add a pinch of espelette pepper and a pinch of paprika. Stir and sweat until vegetables are soft but have taken on no color, 6-8 minutes.
• To the vegetables, add chopped garlic and 1 more tablespoon olive oil; toss and stir. Add the tomato paste and white wine, stir, and simmer for about 30 seconds. Add the sliced tomatoes. Continue simmering until the pan is nearly dry ("au sec"), 5-7 minutes. Add water, then nestle cod fillets into the vegetables, spiced side up. Reduce heat to low and poach the fish, uncovered, until cooked, 10-15 minutes.
• Cod is done when it's no longer translucent. Garnish the dish with parsley leaves and a drizzle of olive oil. Serve immediately.

BASQUE STYLE COD

Steps:

• Grab a non-stick frying pan and heat it with a medium heat
• Add 1/4 cup of extra virgin Spanish olive oil to the pan
• Once the oil gets hot, season it with sea salt and add the cod fillets to the oil, skin side up
• While your cod is cooking, finely mince 3 cloves of garlic and finely dice 1 onion
• After about 4 minutes flip the cod to cook the uncooked side
• After cooking your cod for a total of 7 to 8 minutes, remove it from the pan, put on a plate and set aside
• Using the same pan with the same oil add the 3 minced garlics and the diced onion to the pan and mix
• After cooking the onions and garlic for about 4 to 5 minutes add 2 roasted red bell peppers to pan and mix
• About 3 minutes after adding the roasted red bell pepper add 1/4 cup of tomato puree to the pan, season with sea salt and mix
• 3 minutes after adding the tomato puree, transfer everything in the pan into a bowl
• Using a handheld mixer, puree everything until you get a smooth puree
• Add the puree and the cooked cod back to pan and heat for about 3 minutes
• Transfer the cod fillets to a dish and top with the sauce
• Garnish with fresh parsley
• Enjoy!

BACALAO A LA VIZCAINA (BASQUE STYLE CODFISH STEW)

Steps:

• Soak the salted cod in about 2 quarts of water, changing the water 3 times over the course of 8 hours. Drain and cut the fish into bite-size pieces.
• Layer the half of each ingredient in the following order: potatoes, cod fish, onions, hard-boiled eggs, capers, garlic, olives, roasted red peppers, and raisins. Place the bay leaf on top, then pour half the tomato sauce and half the olive oil. Repeat with the remaining ingredients in the same order. Pour the water and white wine on top. Do not stir.
• Cover and bring to a boil over medium heat. Reduce heat to medium-low and simmer until the potatoes are tender, about 30 minutes.

COD BASQUE STYLE

Steps:

• Pre-heat the oven to 400°F
• Arrange the prepared potatoes in the bottom of a large shallow ovenproof dish. Pour on half the stock.
• Brush each fillet with lemon juice and sprinkle with 1 tsp old bay. Dot with knobs of butter.
• Cover and cook for approximately 35-45 minutes or until the fish is cooked and potatoes are just tender.
• Without disturbing the fish and potatoes, drain off and reserve the stock. Cover the dish and keep warm.
• For the sauce, melt the remaining butter in a saucepan and fry the onion until golden. Stir in the cornstarch, tomato paste, cayenne pepper,thyme and remaining old bay. Make the drained stock up to 2 1/2 cups using remaining stock and blend into the pan.
• Add the mushrooms and peppers. Bring to the boil, stirring and simmer for 5 minutes.
• Pour the sauce over the fish and garnish with twists of lemon. Serve with green vegetables.