Bacalao a la Vizcaina

Bacalao a la Vizcaina

Before moving away from Barcelona, the sweet ladies on my team gave me a book of tapas recipes as a going away present. Naturally, the book is written in Spanish, so it takes a fair amount of translation work on my part to figure out the recipes. I don’t think I always get it right, but it usually comes together in the end.

The book isn’t dedicated solely to Catalan tapas; all of Spain is represented, and this Basque classic has been tempting me from its pages for weeks. It has been calling to me like a salty sea siren (not a sea wife, mind you – shout out to my fellow Game of Thrones fans!), luring me in like centuries of sailors before me, and I decided to embrace the salt cod.

Davis and I entertain pretty frequently, and I wanted to shake up our Sunday supper menu a bit. As a good party hostess, I sent out a message before dinner stating that we would be eating something that might not suit everyone. Fortunately for me, everyone was stoked at the outcome – even the fish averse asked for seconds.

I won’t lie though – this is a labor-intensive meal that takes some forethought. You have to soak the fish for at least 8 hours, and change the water fairly often to make sure it’s not too terribly salty. It’s worth the effort, but a 30 minute meal this is not.

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