Basque Country Recipes
MARMITAKO RECIPE
The origins of this fish soup or stew come from the Basque fishing boats, where the appointed cook had to be original and feed everyone with the left overs and trimmings of the day's work. The name marmitako comes from the word 'marmita', a casserole dish used on the fish boats to be able to cook for hungry fishermen. The recipe has developed with time to become more refine but the basics of potatoes and bonito tuna are still there.
Provided by Javier De La Hormaza
Categories Basque Recipes, Recipes, Spanish Soups & Stews
Yield 4 people
Number Of Ingredients 16
Steps:
- Remove the skin and bones from the tuna. Place these into a strainer and rinse to remove any scales or blood.
- Make a fish stock by sweating gently with a drop of olive oil all the vegetables for 5 minutes, add the fish bones and cover with water. Bring to the boil, skim all impurities and simmer for twelve minutes, strain through a fine sieve and set aside.
- Chop the red onion and green peppers finely, cut the potatoes into irregular 4cm chunks. The best way is to cut into the potato and then break it off with the knife as this helps release the starch which in turn will help thicken the stew.
- Pour 2 tbsp of extra virgin olive oil into a large pot, heat slowly and add the red onion and green peppers, when the onion is soft add the potatoes and stir with a wooden spoon, cook slowly for 5 minutes to allow the potatoes to release their starch.
- Place a fine strainer over the pot and pour the fish stock to cover the potatoes, if necessary add a little water. Bring to the boil and cook on a moderate heat moving the pot now and again for the potatoes to thicken the stew. Season with salt and add the pimiento choricero.
- The potatoes should take about 15 minutes to cook at a slow heat. Cut the tuna into one 2cm chunks, once the potatoes are cooked add the fish and cook for about 2 or 3 minutes turn off the heat and put a lid on the pot and leave for 5 minutes to rest. Serve immediately.
BASQUE COUNTRY
The equal proportions of vermouth and cider make this cocktail especially easy to pour or batch up. Choose a cider with a bit of tartness and funk, and reach for a quality red vermouth. Sweet and slightly viscous, it stands up to and smooths out the cider's personality. Finally, don't skimp on the garnish. The orange, olives and peppers should be deployed in a way that feels less like decoration and more like a snack. Drop the skewer straight into your cocktail to impart notes of citrus and brine - or lay it on top to snack on and sip at your leisure.
Provided by Rebekah Peppler
Categories cocktails
Yield 1 drink
Number Of Ingredients 4
Steps:
- Fill a lowball glass with ice. Add the sweet vermouth and cider, stir gently to combine. Thread a skewer with an orange half wheel, a few olives and a Guindilla pepper, and garnish.
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- Squid in its own ink. Seafood is, of course, very popular in the Basque Country, given its 200 kilometers of coastline, and squid is an all-time favorite.
- Marmitako. This hearty tuna and potato stew is a classic Basque dish. As well as the obligatory ingredients of chunks of potatoes and pieces of tuna, it includes onions, green and red peppers, choicero (sun-dried peppers), tomatoes, garlic, and olive oil.
- Bacalao al pil pil. Salt cod is possibly one of the most famous Basque ingredients, and bacalao al pil pil one of its most famous dishes. A very simple recipe: it’s basically just cod fried in garlic and olive oil.
- Alubias de Tolosa. Alubias are beans, which are found all over Spain and are used in many traditional types of stews. The town of Tolosa in the Basque region, however, is particularly known for its blackish, reddish alubia beans, and even holds an annual festival to celebrate the bean.
- Pastel Vasco. This traditional Basque dessert can be found all over the region and comprises a thick spongy or slightly crunchy cake, filled with crème pâtissière and sometimes fruit as well.
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