SECOND COURSES

 

Cod in pil-pil sauce is a traditional Spanish plate typical from the Basque gastronomy and made with four basic ingredients: cod, olive oil, garlic and chilli pepper. To make this plate it is generally used a clay pot where it will be served hot to the diners afterwards. Pil-pil name comes from the sound of the cod confit preparation, when the albumin bubbles of the fish explode.

See recipe: BACALAO AL PIL PIL

 

 

 

 

 

If there is a classic and representative recipe of the traditional Basque cuisine that is the Bacalao a la Vizcaina. There are as many vizcaína sauces as chefs on the face of this Earth, but the traditional recipe is the basis of all of them and it is absolutely unbeatable. The classic Vizcaína sauce only contains onions and choricero pepper flesh.
See recipe: BACALAO A LA VIZCAINA

 

 

 

 

 

Ajoarriero cod is a dish that seems to be rooted in the mule drivers that used to cross Spain from tip to tip selling different goods and were normally eating on the way. They ate anything they were carrying like garlic, onions and salt cod. They could carry cod thanks to the salt that avoids it gets rotten.
See recipe: BACALAO AJOARRIERO

 

 

 

 

 

Steamed fresh cod with roasted mushrooms is a delicious recipe. When any foodstuff is steamed, it will always taste delicious and very healthy, since steam makes possible that all the nutrients remain intact.

See recipe: BACALAO FRESCO AL VAPOR CON SETAS AL HORNO

 

 

 

 

Cod meatballs is a traditional dish. Its elaboration requires using salt cod that has to be previously crumbled and then used to form a dough mixed together with some other ingredients, which will finally make the meatballs.

See recipe: ALBONDIGAS DE BACALAO

 

 

 

 

 

 

This plate is appealing to everyone because it is made out of healthy ingredients and cooked the best way to preserve all the nutritive fish and vegetable properties. Papillote or papillot is technique to boil the food into a heat-resistant wrap like aluminium foil. It lets us cook with no fat because the food will get cooked in its own juice so it will keep all their nutrients.


See recipe: PAPILLOTE DE BACALAO CON VERDURAS

 

 

 

Piquillo peppers stuffed with cod is a classic recipe and a real delight for the senses. It can be served as a main course or as a second course.


See recipe: PIMIENTOS DEL PIQUILLO RELLENOS DE BACALAO