Cod A La Vasca Recipes

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 A LA VASCA

Steps:

• Preheat oven to 500 degrees. (not broil).
• Heat a 10-inch pan on med-high.
• Dredge the top side of the cod with flour.
• Add olive oil to the pan and heat until a pinch of flour sizzles when dropped in pan.
• Cook the Cod, flour side down, until brown about 3-4 minutes.
• Turn it and season with salt & pepper.
• Add garlic, wine, parsley and scallions.
• Immediately put the pan in oven and bake until cod is done. about 5-7 mins.
• When the cod begins to "gape" (its sections separate).
• When its done it is opaque throughout and will offer no resistance to a thin-bladed knife; avoid overcooking.

MERLUZA A LA VASCA - HAKE, BASQUE STYLE RECIPE

Steps:

• Place olive oil in 12-inch cazuela and place over medium heat. Add garlic and cook until golden brown. Add clams, hake and white wine and continue cooking, shaking often, over medium heat. At 8 to 10 minutes, fish will exude a white and creamy substance. Add parsley and continue shaking cazuela to emulsify sauce. Season with salt and pepper and serve with cool hard cider or chacoli. This recipe yields 4 servings as antipasto.

HAKE IN WHITE WINE (MERLUZA A LA VASCA)

Steps:

• Preheat oven to 450 degrees.
• Season the flour generously with salt and pepper (depending on the size of your fillets, you may need extra seasoned flour).
• Dredge the skin side of the hake fillets in the seasoned flour, shake off the excess, and set aside.
• Heat a shallow flameproof casserole over high heat until you can feel the rising heat. Add the oil and heat until hot, about 30 seconds.
• Add the hake fillets, skin side down, and cook for about 3 minutes until the skin is golden brown.
• Turn the fish over and season with salt and pepper (to taste).
• Pour in the wine and add the garlic, scallions, and parsely.
• Transfer the casserole to oven and bake, uncovered, for 5 minutes or until the fish flakes easily.