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Baked Cod, Basque-Style Recipe
Baked Cod, Basque-Style
Pierre Oteiza, éleveur artisan, Pays Basque
Pierre Oteiza, éleveur artisan, Pays Basque
Flavors of Basque Country
Total time: 1hr to 2hr

Prep. time: A few minutes
Cooking time: 30 minutes

Difficulty: Easy
Chef's Note
This cod recipe from the Basque country is very simple and uses fresh garden ingredients. If you're short of time, cut the cod into large slices and lay them flat on the onions: you'll cut the cooking time in half.
For 6 servings

- 6 tuna slices
- 6 Anglet green peppers or sweet green peppers
- 4 cloves of garlic, peeled and cut into large slivers
- 1 onion, thinly sliced
- 4 tomatoes, peeled and cut into large cubes
- 1/3 Tsp. Espelette pepper
- A few laurel leaves
- Salt & pepper
- Espelette pepper Olive oil or Olive oil with a little pinch of Espelette pepper powder
  1. Heat 2 tbsp. oil in a sauté pan, sauté the Anglet peppers or the green peppers 5 minutes until lightly colored.
  2. Add garlic and onion. 5 minutes later, add tomatoes and Espelette pepper. Season with salt and pepper.
  3. Leave to cook over low heat until it has partially evaporated. The green Anglet peppers must remain soft.
  4. In another skillet, seared the tuna in olive oil with Espelette pepper, 2 minutes per side, with the bay leaves. Then transfer it to the sauté pan with the vegetables.
  5. Let simmer for ten minutes.
  6. Serve hot with white rice.


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