TYPICAL RECIPIES IN KAÑOYETAN
Hake in Green Sauce with Clams
Hake in Green Sauce with Clams – A traditional dish from Basque cuisine.
Equipment
- 1 Board
- 1 Knife
- 1 Rondon
Ingredients
- 500 Gr Olive oil
- 3 Kg Hake
- 500 Gr Calms
- 200 Gr Flour
- 1 ud Head of garlic
- 500 Gr Fish broth
- 1 ramillete Parsley
- 1 c/n Salt
Instructions
- Clean the hake and remove the fillets.
- Wash the clams well.
- Finely chop the garlic and parsley.
- In a pot, heat the oil, garlic, and parsley, and sauté without letting it brown. Add the flour, sauté, and then add the water.
- When it starts boiling, add the clams.
- Season the hake and add it to the pot with the skin side up.
- When the clams start to open, flip the hake and let it cook for 5 more minutes.
Notes
Finishing and presentation:
1. Place two hake medallions on a plate, and add a little green sauce.
2. Terminar con unas pocas almejas.
2. Terminar con unas pocas almejas.
Kokotxas a la donostiarra
Queen Maria Cristina fell in love with our signature dish.
Ingredients
- 600 gr Fish cheeks
- 4 clove of garlic
- 1 vase of "txacoli"
- 1 Olive oil
- 1 Salt
- 1 Cayenne
- 1 Parsley
Instructions
- In a pot, add plenty of oil and four chopped garlic cloves over low heat. Optionally, you can also add a chopped cayenne pepper.
- When the garlic is ready, it will rise to the surface. Without letting it turn brown, add the seasoned kokotxas. You can remove the small beard-like tendrils from the kokotxas using scissors. Sauté for 3-4 minutes, shaking the pot so the sauce begins to gelatinize. It should never come to a boil.
- Slowly add the pour of txakoli (or white wine) off the heat, continuing to stir (back and forth). Return to the heat and keep stirring until the sauce thickens and binds.
- Finally, sprinkle plenty of chopped parsley.
Bacalao al pil pil
An exquisite dish that's easy to cook and an explosion of flavor for the palate.
Ingredients
- 4 pieces of soaked cod
- 4 clove of garlic
- 1 cayenne chili
- 1 extra virgin olive oil
Instructions
- To begin, we must make sure to dry the cod well to prevent it from splattering in the olive oil. We can do this by using paper towel
- We add plenty of olive oil La Monterrubiana In a frying pan or a clay pot, and let it heat over medium heat.
- Slice the garlic and add it along with the chili peppers.
- Once they take on some color and release their flavor, remove from the pan and we add the cod fillets. To release the gelatin better, we will place them skin-side up, with the skin facing upwards, and we will keep moving the pan to help release it.
- When the olive oil starts to turn whitish, it's because the cod is releasing its Pil Pil. You need to be patient, as it may take a little while for this to happen—at least 5 minutes—and another couple of minutes for it to release all the gelatin Once the cod has released enough gelatin, we turn the fillets over, and we repeat the same process.
- We take the cod fillets out of the pan and set them aside.
- We remove the pan from the heat, so the sauce can cool down, and while it is warming up, we use a strainer to thicken the sauce We perform this process by making circular motions until the Pil Pil becomes smooth.
- Place the fish fillets on a plate and pour the Pil Pil sauce over them. Finally, we add the garlic and the chili pepper.
- Serve hot.
Squid in Its Ink
Equipment
- 1 Board
- 1 Knife
- 1 Rondon
- tongue
- Gastronomy
Ingredients
- 1 Large, fresh, chopped onion
- 1 The tentacles and wings of the chopped squid
- 10 gr Chopped garlic
- 500 gr Chopped onion for the sauce
- 180 gr Olive oil
- 75 gr Green pepper
- 100 gr Fried tomato sauce
- 100 gr White wine
- 1 L Fish broth
Instructions
- Sauté the onion and garlic until they are well cooked.
- Add the tentacles and the previously chopped fins and cook for about 20 minutes until the liquid released by the squid has been absorbed. Season the mixture.
- After letting it cool, stuff the squid with the mixture. Do not overfill them, as they may burst due to shrinking. Secure with a toothpick and sauté in hot oil, reserving the juice they release.
- In the same pan where the squid were sautéed, gently fry the onions and green pepper in olive oil.
- Once they have softened, add the white wine, reduce, and add the tomato sauce. Add the fish stock and let it cook. Add the squid ink, cook for another 15 minutes, blend, and strain through a fine sieve.
- Place the stuffed squid (after removing the toothpicks) into the sauce along with the juice they released while sautéing, and cook them over low heat until tender.
Cod in "pilpil"
Equipment
- 1 20cm casserole dish with lid
- 1 Lace
- 1 Chive knife
- 1 Board
- 1 Soté
- 1 Túrmix
- 1 Chinese
- 1 tongue
Ingredients
- 500 gr Fish cheeks
- 3 Chopped cloves of garlic
- 1 hot red chilli pepper or a small piece if it is a large one (dry in any case)
- 10 gr Bunch of chopped parsley
- 5 gr of Txakoli
- 5 gr Oil of 0,4º
Instructions
- Place a clay pot on medium heat with the oil.
- Saute the garlic without letting it color, then remove the pot from the heat and let it cool down slightly.
- Next, add the kokotxas seasoned with salt, placing them with the black skin side down
- Let the kokotxas rest, covered, over very low heat.
- Occasionally give the pot a rotating movement for about 5-10 minutes.
- Add the Txakoli.
- Increase the heat, hold the pot with both hands, and rotate it with the characteristic motion so that the sauce thickens and heats up, until it begins to gently simmer and emulsify into a 'pil-pil'.
- Add the chilli and finally the chopped parsley.
- (Optional). Depending on how spicy you want the kokotxas, add the chili from the beginning, halfway through cooking, or at the end if you prefer them very mild.
- To reduce the thickness resulting from the emulsification of the garlic, the gelatin from the kokotxas, and the oil, you can add a spoonful of fish stock or water.
- It can also be done with a few drops of white wine or Txakolí.
- Serve 8 pieces of cod per serving.
