Recipes from northern Spain
Grilled cantabric sea-bass
- 800g of sea-bass
- 4 cloves of garlic
- 1 twig of parsley, chopped
- 1 red chili pepper
- Virgin olive oil
- Wine vinegar
- Kitchen salt
Ask the fishmonger to cut the sea-bass, open along the spine for grilling.
Pour olive oil on the hot grill and put the open sea-bass on it with the skin up and add salt.
In a frying pan fry the sliced garlic in virgin olive oil together with the red chili pepper and the parsley. Carefully add a big splash of vinegar making sure that the sauce doesn't split. Roll the sea-bass over and at the end of the cooking pour the sauce over it. Serve on a bed of lettuce and cover with the vinegar sauce.
Stew of salmon
- 500g salmon without skin nor bones
- 1kg new potatoes, peeled and chopped
- 1 onion, chopped
- 2 cloves of garlic, chopped
- 1 red pepper, chopped
- 1 green pepper, chopped
- Cider or white wine
- 1 twig of parsley, chopped
- Fish stock or fish stock cubes
Toss the onion, the red and green peppers, the cloves of garlic and the parsley in oil in a casserole dish. Add salty potatoes and a splash of cider or white wine. Cover with fish stock, bring to the boil and simmer for 15 minutes.
When the potatoes are cooked add the chopped and salty salmon. Put the lid on and simmer for 15 minutes. Draw the casserole off the heat and keep for a while before serving.
Beans with wild boar
- 800g of wild boar meat
- 2 red peppers
- 2 green peppers
- 2 big onions, peeled and chopped
- 2 carrots, scrubbed and chopped
- 1kg of beans
- 1 bottle of red wine to marinate
- 1 bulb of garlic, chopped
Chop the wild boar meat in medium size pieces, mix with garlic and spices the day before. You can also marinate the meat in order to remove its strong smell, put the wild boar pieces into a bowl and cover with red wine. Add garlic, onion, pepper and spices. Leave to marinate overnight.
Chop all the vegetables and put them into a saucepan with a splash of olive oil, add the wild boar meat and simmer for 1 hour.
Put the beans into a bowl and cover with fresh water, let the beans soak for at least 12 hours. After that, put the beans in a large saucepan and add a piece of pepper, one chopped onion, two chopped cloves of garlic and the carrot. Cover with fresh water and bring to the boil, skim and add a glass of cold water. Simmer for about 1 and a half hours until the beans are tender. If the beans have too much stock, remove it.
Add the wild boar meat to the beans and simmer for 20 minutes. Adjust seasoning. Remove from heat and keep for a while before serving.
Traditional "tortos" with chips and minced meat
- 300g of corn flour
- 400g of minced meat
- 4 eggs
- 4 big potatoes
- Olive oil
Make the corn "tortos" first. Put the corn flour in a bowl with a pinch of salt, add warm water slowly, kneading the mixture until it is smooth and easy to mould with hands. Leave to stand for 2 hours. Then make each "torto". Put a damp clean piece of cloth on the work table, take a handful of mixture and knead it into a ball, squash the ball with the help of another damp piece of cloth and shape into round. Don't make each "torto" very thin because it can break when frying. Put olive oil in a frying pan and fry the "tortos" one by one, turn and fry until golden brown on each side. Drain well on kitchen paper.
Peel the potatoes and cut them into chips. Fry chips in olive oil. Drain on kitchen paper. Fry the eggs in olive oil. Sauté the minced meat in a pan.
Arrange the "tortos" in a dish, add the minced meat, the eggs and the chips. Serve hot.