In my continuing look at very different recipes produced from culinary Catalunya, here is a very popular dish served in the region. A delightfully light meal for those who like hake and garlic.
I have seen versions of this meal on menus elsewhere in Spain, but the chefs up there really know how to make this dish taste special. They braise the hake and served with a touch of hot paprika.
I shall be writing shortly about truffles in Spain. In Spanish cuisine they are used almost exclusively in Catalunya.
I had never previously tried them until I found myself in the rather rich city of Girona, and the beautiful town of Begur on the Costa Brava.
I became an immediate fan. I would never have imagined that hake and truffles would appear on the same plate. But they did. And they made for perfect partners.
People often associate fish such as Hake (Merluza) only with the coast. But, as Rick Stein discovered on his culinary tour of Spain, you can also enjoy hake in the deepest inland regions of Spain.
Including in the capital city of Madrid. It is very popular here and Madridleño chefs have their own take on how hake should be cooked. They favour stuffing it. And it works well.
No kitchen in Spain is complete without Saffron (Azafrán). Likewise, you should always have some fresh oranges to hand. They taste great in Spain and deliver wonderful sauces. The addition of Saffron, even in relatively small quantities, can make a crucial difference to any Spanish meal. For me it is the 'icing on the cake.' And if you are in Valencia, where this recipe hails from, then Oranges will be easy to come by. Oranges and Saffron combine ideally for a lovely sauce.
No meat will pass my lips until New Year's Eve. That is my last week of the year resolution. And I am going to stick to it. Longer walks up Spanish mountains and more fish in my diet. That is a must. No finer way to begin a new regime than with Hake and Monkfish.
Here's a recipe using cider from Asturias. Taditional local dishes that are simple to prepare and very tasty. The alcohol content is not too high but, of course, just how much cider you use is up to you. Don't go overboard though when using cider in the cooking. If you want to consume more, then have a large glass by your side as you enjoy these dishes.
Here's another recipe for the ever popular hake (merluza). This one is from green and gorgeous Galicia. An area serving some of the best fish to be landed on the shores anywhere in Spain.
Those good people at Tapas Tapas (a restaurant so good, they named it twice!) When you're next in Liverpool, try Tapas Tapas. They have branches in Arthouse Square in the city centre, opposite the FACT cinema and in South Road, Waterloo. This recipe is Basque style Hake, so savoured on the streets of Bilbao and throughout the north of Spain. Be sure to try it.
