Wednesday, September 21, 2016

Basque-Style COD


Basque cooking, which draws from both French and Spanish traditions, is known for its vivid red sauce—a delicious accompaniment to mild cod. In classic fashion, we’re using fresh bell pepper and ground Espelette pepper, infusing the tomato sauce with its characteristic smokiness. A simple relish of parsley, almonds and garlic tops it all off with a bit of crunch

Peel some the garlic and thinly slice the cloves. Then smash the remaining of the garlic until its a paste. Cut out stem of bell pepper, remove the seeds and chop. Next, Peel and dice the onion. Chop the parsley leaves and stems. Finally, smash the almonds.

Next, Heat a small pot of salted water. Once boiling, add the freekeh and cook, uncovered, 22 to 25 minutes. Drain thoroughly and return to the pot. Off the heat, drizzle with olive oil and add salt & pepper. Set aside in a warm place.

While the freaked is cooking, in a medium pan, heat 2 teaspoons of pure sesame seed oil on medium-high until hot. Add the bell pepper, onion and sliced garlic; season with salt & pepper. Stir occasionally, 6 to 8 minutes. Then add the diced tomatoes, vinegar and half the ground Espelette pepper to the pan; season with salt & pepper again. Stirring occasionally, 6 to 8 minutes, or until saucy and slightly reduced in volume. Transfer to a bowl and set aside in a warm place.

In a bowl, combine the parsley, almonds and as much of the garlic paste as you’d like. Slowly stir in enough olive oil or lemon juice to create a rough paste; add salt & pepper to taste.

Pat the cod fillets dry with paper towels; season with some of the ground Espelette pepper with Salt & Pepper on both sides. In a medium pan, heat 2 teaspoons of pure sesame seed oil, Add the seasoned fillets and cook 3 to 4 minutes on the first side, or until lightly browned then flip fillets and cook 3 to 4 minutes. Make sure the fish got cooked well then Remove from heat.

Time to serve, First put some of the cooked freekeh and finished sauce on top then add the cooked cod fillets. Garnish with the remaining ground Espelette pepper, then top off with the parsley-almond relish.

I Recently signed up to BlueApron Again so thought it would be fun to incorporate my experience on my blog. The Recipes they send you always turnout so delicious and you’re always trying something new and different. One of the recipes I got this week was the Basque-Style Cod with Sweet Pepper-Tomato Sauce & Freaked. 

Ingredients: (2 Servings)

  • 2 Cod Fillets

  • ½ Cup Cracked Freekeh

  • 1 15-Ounce Can Diced Tomatoes

  • Garlic

  • 1 Red Bell Pepper

  • 1 Yellow Onion

  • 1 Large Bunch Parsley

  • 3 Tablespoons Almonds

  • 2 Tablespoons Sherry Vinegar

  • ½ Teaspoon Ground Espelette Pepper

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