This classic of Basque cuisine is just the illustration that with just a few ingredients you can season fish without masking its flavor and raise it to the hundredth power. It Bilbao style bass It’s one of those recipes that always makes you look good, whether you’re a chef or not. It’s a recipe simple ingredients and very little processed, so this will improve significantly the better the quality of the raw materials chosen.
Similarly, you can substitute sea bass, a White fish with a very delicate flavor and very few calories, for other fish such as bream, flounder, bass or even grouper. The good thing about seabass is that it’s a fish that can be cooked in a variety of ways, including raw, as ceviche, or in less traditional recipes like Bahian moqueca, a coconut and tomato based stew.
To prepare this lubina per day Bilbao There is no single recipe, as each home has its own. Chili peppers can be used dry or fresh, whole or thinly sliced (removing the seeds if an overly hot taste is not desired. A task to be careful after is to wash your hands well, because if we pass them: with our eyes we can well be sad). The use of paprika is optional, it is possible to use sweet, spicy or a mixture of both according to one’s taste.
And for him cooked fishThere are also many options. In this case, the loin is cooked in the oven, but you can sear it in a pan for a few minutes on each side, or even mark the side that doesn’t have the crust and finish it in the oven with the crust. Down.
If desired, cook it alone, or on a bed of vegetables or baked potatoes. When buying our fish, which is always better if it’s fresh, you can choose to buy portions of bass at the fish farm, which we’ll ask the fishmonger to clean inside and open in a book for us to pick up. to the oven. But you can equally use loins, which we can prepare in the oven or on the grill. It will be a plus to remove the thorns with tweezers before preparing the product.
How to make fish in the classic Bilbao style
Bass fillet: 1 kg, 4 pieces
Garlic clove, 3 u
Dry pepper, 3 u
White wine vinegar, 45 ml
Extra virgin olive oil, 150 ml (approx.)
fresh chopped parsley, a handful
Sweet paprika, 1/2 tsp
Heat the oven to 200 degrees, heating up and down. Grease a baking tray or dish and place the sea bass fillets skin on and a pinch of salt. Bake for 8 minutes (or until ready, depending on the size of the pieces) at 180 degrees.
Cut the garlic into thin slices. Pour oil into the pan until it completely covers its surface and heat it over medium heat without smoking. Fry the garlic in oil on low heat, making sure not to burn, otherwise they will become bitter. When they get a little color, add the whole pepper.
While the garlic is roasting, finely chop the parsley (it’s a problem to wash it first, because it must be very dry to put in the oil) and add it when the garlic turns a light golden color. Fry for 1 minute and remove from heat.
Leave the pan off the heat for a few minutes before adding the vinegar, because if the oil is too hot, it tends to bubble. Add the vinegar and cover the pan if necessary. Put it on the fire, reduce the heat and cook for another 2 minutes. Turn off the heat and add a pinch of paprika (sweet or spicy to taste)
Out of the oven, thicken the bass with the contents of the pan.
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