THE ITALIAN SEAFOOD GOURMET
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BASQUE RECIPES BACALAO AL PIL PIL BACALAO A LA VISCAINA BESUGO ESTILO BERMEO MERLUZA A LA KOXKERA MERLUZA A LA KOXKERA BASQUE STYLED STEAMED CLAMS TUNA STEAK WITH CARMELIZED ONION MARMITAKO SQUID IN IT'S OWN INK BACALAO AL PIL PIL 4 pieces of salt cod-boneless,skinned,aand refreshed 4 cloves of garlic-minced olive oil 4 dry hot chilli peppers-chopped heat water in a sauce pan,and when it begins to bubble add the cod and cook til it gets a bit foamy on the surface of the water/Take out the cod, drain well and place the pieces on a cloth or napkin/heat oil in a large skillet/add garlic and chilli peppers/When the garlic is brown, place the pieces of cod in the dish so that they are not touching each other, with the skin upwards/cook on moderate heat slowly adding one or two tablespoonfuls of the water/ After a while, the oil and water will begin to bind until a thick sauce is formed. When this happens, the cod can be garnished with the remaining whole chillies and served. BACALAO A LA VISCAINA 1 lb Potatoes-boiled,peeled,and sliced 1/4 cup Olive Oil 2 White Onions-chop fine 3 Garlic Cloves-minced 4 md Tomatoes; coarsely chopped 1/4 lb cooked Ham-chopped 1/4 cup Parsley-chopped 1 tsp Black Pepper 1/8 tsp Cinnamon pinch of Ground Cloves 1 lb Salt Cod-refreshed,skinned,and boned 4 Pickled Jalapenos-sliced into rings 4 tbls of Liquid from pickled chiles 12 Pimento-stuffed Green Olives-sliced in half Pre-heat oven to 300F degrees Put the potatoes in a large pan/Bring the water to a boil and simmer until the potatoes are just tender/Drain and when cool enough to handle peel away the skin/Set aside. In a heavy pan such as a Dutch oven, heat the olive oil over medium heat/Add the onions, reduce the heat to very low and slowly saute about one hour./Stir occasionally, watching that the onion doesn't burn/add a little more oil if neccessary//Turn up the heat, add the garlic and tomato and cook, stirring constantly until the mixture becomes thick and the liquid is reduced/Add the ham, parsley, pepper, cinnamon and cloves/gently stir the cod, potatoes, jalapenos and their juice into the tomato mixture/ Transfer to a 1 to 2 quart casserole,sprinkle with the olives and bake for 30 minutes. BESUGO ESTILO BERMEO (Bermeo style Sea Bream) 1 whole sea bream-scaled,and cleaned 6 cloves of garlic-left whole olive oil 2 tablespoons of vinegar salt pepper cover both sides of fish with oil and sprinkle with salt/Make cuts crosswise along the back reaching almost, but not quite, to the backbone/Place the sea bream under the broiler,and sprinle occationaly with oil as it cooks/Peel the garlic and fry the whole cloves in a frying pan with plenty of oil until they are golden brown/remove them and crush them in a mortar, mix in a little of the oil in which they were fried and, little by little, the two spoonfuls of vinegar and a little salt/Blend all this together well and pour it over the bream on a serving dish. MERLUZA A LA KOXKERA Merluza a la koxkera (Hake a la koxkera) 4 or 5 slices of hake 2 tbls.of olive oil 1/2 cup of onion 5 cloves of garlic 1/2 cup of peas 1/4 cup of fresh parsley-chopped 1 dozen small clams-shucked 5 asparagus 2 or 3 hard-boiled eggs With the head of the hake and any other parts to be discarded, prepare a stock and set it aside/Fry the onion and garlic in the oil in a large skillet/Season the hake with salt and add to the dish/Let cook, moving the dish in a circular manner, until the sauce becomes slightly thicker/Pour on some of the stock made previously and add the clams, peas and parsley/When we see that the hake is ready, decorate it with the asparagus and hard boiled eggs, cut into quarters, and serve. MERLUZA A LA KOXKERA variety 2 6 Thick Slice of Hake 6 White Boiled Asparagus-boiled Olive Oil 3 hard boiled Eggs-sliced 2 Cloves garlic-finely chopped 6 large shrimp-shelled 12 small clams 12 mussels Parsley- chopped heat oil in a large sauce pan and saute garlic til browned/ remove from heat to cool oil/return to fire and add the pieces of hake cooking about 4 minutes per side/heat a large covered pot with a cup of water/add the clams,mussels,and shrimp and steam til all shells are opened/add these to the hake/add the eggs,and garnish the dish with the boiled asparagus,and chopped parsley. BASQUE STYLED STEAMED CLAMS (almejas Guisadas) 4 qt Cherrystone clams 4 Cloves garlic-minced 1 med.Onion-minced , 1 tbl Parsley-minced 1 tbl Olive oil 1/2 cup Dry white wine 1/2 cup Water 1/4 tsp Black pepper Wash clams thoroughly and place in a large kettle/Add remaining ingredients/Cover and cook over medium heat for 20 minute/Serve hot in individual bowls, accomapanied by thick slices of french bread and a green salad. TUNA STEAK WITH CARMELIZED ONION Atún o Bonito Encebollado 4 tuna steaks Salt 1/2 cup plus 2 tablespoons olive oil 3 medium onions-sliced thin 1 green bell pepper-cut into thin strips 2 tablespoons brandy Sprinkle both sides of the tuna steaks with salt, and set them aside/In a large skillet, heat 1/2 cup of the oil over medium high heat/Add the onions and pepper, and saute about 5 minutes/ Reduce the heat, and cook them over medium-low heat for about 20 minutes, until the onions are very soft/Add the brandy, and mix well. Remove the pan from the heat/In another skillet, heat the remaining 2 tablespoons olive oil over high heat/Add the tuna steaks, and sear them for about 1 minute on each side. Transfer the tuna to the skillet with the vegetables, and cook, uncovered, over medium-low heat for 5 minutes or longer, until the tuna is done/Spoon the onions and pepper over the steaks, and serve MARMITAKO 3 tablespoons olive oil 1/2 medium onion, sliced 2 garlic cloves, finely chopped 4 plum tomatoes, seeded & chopped 1/4 cup drained capers 4 all-purpose potatoes, peeled & cut into 1/2-inch slices 2 cups chicken broth 1 pound fresh tuna, cut into 4 pieces� |
