Best Cod A La Vasca Recipes

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.

BACALAO A LA VIZCAINA - BISCAYAN COD

Steps:

• Drain cod, cover with water and cook until tender.
• Cook potatoes in their skins; remove skins and slice.
• Boil chick peas and remove skins.
• Place alternate layers of potatoes, cod, peas, olives and peppers in a casserole dish, clay cazuela, or tagine with the final layer being peppers and olives.
• Season tomatoes highly with salt, pepper and onion juice; add to the casserole.
• Pour olive oil over all and bake at 300F for 90 minutes.

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.

SPANISH BASQUE SALT COD CASSEROLE (BACALAO A LA VIZCAINA)

Steps:

• Cut cod into 6 equal servings.
• To remove salt, soak about 20 hours in fresh cold water, changing water 4 to 5 times.
• Several hours before you plan to cook the cod, start the sauce (for which they take over 5 hours in Spain, but you may need less).
• In large skillet with cover, or Dutch oven, heat oil, 1/4 cup lard, bacon, and ham. When mixture bubbles, add onion, whole garlic cloves, and parsley. Cover, turn down heat as low as possible and cook for 3 hours, or until onion is very soft but not at all burned. Add boiling water and continue simmering for 2 hours longer, or until onions are completely fallen apart. Add more boiling water as necessary to keep from sticking. Add pimientos, tomatoes, and egg yolks mashed with bread crumbs and mixed to a fine paste with a little cold water. Simmer for a few minutes longer.
• Put everything through a sieve, food mill, or blender so you have a smooth sauce. Add salt and pepper to taste, and if you want to be authentic, a dash of cayenne.
• Meanwhile, when cod has soaked for 20 hours, dry it thoroughly with paper towels. Remove any scales, being careful not to damage the skin (which adds a smooth, gelatinous quality to the finished dish's sauce). In large saucepan, combine cod and unsalted cold water to cover; bring to a boil. As soon as water starts to boil, take out the pieces of cod; carefully remove bones.
• Grease a heatproof casserole with lard or bacon fat. In it, arrange a layer of cod; pour sauce over; repeat until all the cod and sauce are used up. Sauce should cover the fish, not drown it. Cook slowly until fish is done, about 20 minutes.
• During cooking, shake the casserole often so the sauce runs to the bottom. Also, with a wide pancake turner or spatula, losen the bottom layer of fish often to keep it from sticking, being careful not to break the pieces.
• Taste from time to time, and add salt and pepper if necessary; or a pinch of sugar if the cod is make the sauce too salty.
• Finished dish should be savory, neither too salty, too peppery, not too sweet, and of a good red color. Makes 6 servings.

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.