El diario californiano Napa Valley Register, que se publica en el más famoso de los territorios vitivinicolas de los USA, una receta absolutamente vasca. Vasca por el componente principal es, a pesar de las diferentes reivindicaciones, un producto profundamente relacionado con los vascos (como reconocen los propios portugueses), con un acompañamiento que no plantea ni siquiera una duda: la piperrada.

Bacalao

Se lo dejamos aquí, y como siempre decimos, si lo prueban, ya nos contarán.

Napa Valley Register – 7/10/2013 – USA

Cod With a Stew of Sweet Peppers (Cabillaud et Pipérade)

A neutral fish with excellent body, cod goes well with all kinds of assertive garnishes, such as piperade, a sweet, garlicky, brothy roasted sweet pepper stew from the Basque region of northern Spain and southern France. This is an interesting dish to me because of its techniques. The cod is poached in just-warm olive oil for 12 minutes or so. The result is sensational, especially if you use a good fruity olive oil and a flavorful, moist fish. You can use this method with many fish, particularly, but not limited to, lean, delicate fish such as hake, any snapper, or halibut.

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