Bacalao a la vizcaína – 55000 Recipes. Passion for food



Biscayan fever

Although the recipe is of Basque origin, this version – with several variants – was sent to us by Enrique Medina, chef-owner of the restaurant Apicius (Valencia), which this fall celebrates its ninth anniversary and opens a menu.

Ingredients

  • Wild arugula leaves
  • 2 tablespoons Iberian lard, fed with acorns
  • 3 cloves garlic
  • 2 bay leaves
  • ½ connection fresh parsley
  • 8 chorizo ​​peppers
  • 50 ml extra virgin olive oil
  • 200 ml chicken broth
  • 4 pieces of cod of 180 g each desalinated at home
  • 300 g mashed potatoes, made in a mortar
  • Chopped onion
  • 1 kg of red onions

Preparation

  1. Heat the olive oil and lard and roast the chopped garlic. Add the washed and chopped parsley and onion, cut into brunoise (small squares). Add the bay leaves and add a little salt. Cook gently until onions are soft (1 hour or more if needed).
  2. Meanwhile, hydrate the chorizo ​​peppers, remove the pulp with a spoon and add to the sauce.
  3. Add the reduced chicken broth and cook for another half hour. Go through a food grinder and a fine strainer. Rectify with salt, ground pepper.
  4. Configure the cod slices at 60 ° C until the heart reaches 40 ° C.
  5. Serve with a base of mashed potatoes, cod and the Biscay sauce that covers it. Add some arugula leaves and chopped onions to complete the dish.

I will see you on another recipe.
David from 55000 Recipes

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