Basquing in Reflected Glory

The Basque Country is a region straddling the border between far north-western Spain and southern France. Linguistically and culturally it's quite distinct from Spain, as well as France and the surrounding regions. The Basque have reasserted their identity since the end of the Franco regime and in recent decades Basque food has conquered the world of haute cuisine.

Map of the Basque Country. Source: Wikimedia Commons

Heavily influenced by proximity to the ocean many Basque dishes typically feature fish grilled over charcoal complimented with some combination of meat, potatoes, legumes, tomatoes, peppers, capsicum and asparagus. Of particular prominence in Basque cooking is Bakaiļao, or dried and salted cod. As early as the 7th century the Basque were making fishing expeditions into the North Atlantic, so intrepid were their seamen that the Basque are credited with the invention of the rudder. The absence of refrigeration necessitated that the fish be dried and salted, a tradition that continues to this day.

Dried and salted cod. Source: Spanish Food World

One typically Basque preparation is Bakailao Vizcaya. Here I will present a very simple version of the dish. The recipe calls for a large piece of salted cod, 4 onions, 4 capsicums, a can of crushed tomatoes, a jar of roasted bell peppers, a bunch of asparagus, half a dozen bell peppers, olive oil, plain flour, sugar, salt, chilli and paprika.

Rehydrate the cod by soaking it in fresh water for 24 hours, changing the water every few hours.

Once the fish is re-hydrated juliette and roast the capsicum at 180ºC. Next fry the onion in olive oil before adding the capsicum, asparagus, bell peppers, tomatoes and sugar, salt and paprika to taste. Simmer for 30 minutes.

Your finished product should look something like this, Source: Mathias Bjørge

Drain the cod and cut it into serving-sized portions. Coat each piece in flour and fry it in olive oil. Next lay the pieces out in a baking dish, cover them in the tomato and capsicum sauce and bake for 15 mins. Serve as is.

Source recipes: here, here and here.