Basque Style Salmon Stew Food

BACALAO A LA VIZCAINA (BASQUE STYLE CODFISH STEW)

Steps:

• Soak the salted cod in about 2 quarts of water, changing the water 3 times over the course of 8 hours. Drain and cut the fish into bite-size pieces.
• Layer the half of each ingredient in the following order: potatoes, cod fish, onions, hard-boiled eggs, capers, garlic, olives, roasted red peppers, and raisins. Place the bay leaf on top, then pour half the tomato sauce and half the olive oil. Repeat with the remaining ingredients in the same order. Pour the water and white wine on top. Do not stir.
• Cover and bring to a boil over medium heat. Reduce heat to medium-low and simmer until the potatoes are tender, about 30 minutes.

SPANISH BASQUE SEAFOOD STEW RECIPE

Steps:

• Cut the octopi into large pieces. Slice the fish into 1- to 2-inch cubes. Peel the shrimp and wash the scallops. Toss each of them with some salt and set aside -- separately.
• Heat the olive oil in a Dutch oven or large stew pot over medium-high heat for a minute or two, then add the onion and celery. Saute for 3 to 4 minutes, then add the green and red bell peppers and the baby octopus.
• Saute the octopus, peppers, and onion for a minute or two, then add the garlic and mix well. Cook for 1 minute, then turn the heat up to high and add the white wine.
• Mix well, and add both types of paprika and mix again. Let the mixture boil fiercely until half the wine is cooked away.
• Add the chopped sage and rosemary, then the fish stock. stir and bring to a boil. Turn the heat down to a simmer and let this cook for 35 to 40 minutes.
• Test for salt and add if needed. Test a piece of octopus: If it is tender, proceed. If not, cook a bit longer.
• Once the octopus is tender, add the tomatoes, the shrimp, fish, and scallops, then add half the parsley. Cook this at a simmer for 4 to 5 minutes.
• Add the rest of the parsley and the basil. Stir to combine and serve. This stew really rises to the occasion with some good-quality crusty bread and a good white wine. A perfect choice would be a Spanish or California Albarino, but a verdelho, pinot grigio, dry riesling or Italian grillo would all be excellent, as would a Greek assyrtiko. If you are a beer drinker, a light Belgian ale would be nice, too

BASQUE-STYLE SALMON STEW

Steps:

• Heat the oil in a large pan and add the peppers, onion and potatoes. Cook, stirring regularly for 5-8 mins until golden. Then add the paprika, garlic, thyme and tomatoes. Bring to the boil, stir and cover, then turn down heat and simmer for 12 mins. Add a splash of water if the sauce becomes too thick.
• Season the stew and lay the salmon on top, skin side down. Place the lid back on and simmer for another 8 mins until the salmon is cooked through. Scatter with parsley, if you like, and serve.

SALMON STEW (SCANDINAVIAN STYLE)

Steps:

• In a large saucepan, combine stock with wine and reduce by approximately one-third over moderate heat.
• In a skillet over medium high heat, cook bacon until crisp. Remove the bacon from the skillet with a slotted spoon and drain on paper towels. Add 1 tablespoon butter to the bacon fat. Add mushrooms and onion to the fat and cook until the mushrooms are lightly browned.
• Combine the reduced stock and wine mixture with cream and bring to a bowl. Add potatoes and cook until just tender.
• Add the mushroom mixture and salmon to the cream and potatoes.
• Simmer for 5 minutes or until salmon is almost cooked through.
• Season to taste with salt and pepper.
• Just before serving, add chopped dill. Enjoy!

BASQUE-STYLE FISHERMAN'S STEW

Steps:

• Heat the oil in a large heavy saucepan over medium heat. Add the onions. Cover and cook, stirring occasionally, until translucent but not colored, about 10 minutes.
• Add the potatoes, bell peppers and garlic. Cook, stirring for 10 minutes. Season lightly with salt.
• Add the fish stock and wine. Simmer until the potatoes are tender and the stew has thickened slightly, about 10 minutes.
• Add the tomatoes and simmer for 10 minutes.
• Add the tuna, pushing it down into the stew with a spoon. Cover, remove from heat and let stand until tuna is cooked to desired doneness, about 5 minutes for medium-rare. Season with salt and pepper. Ladle into bowls, sprinkle with parsley and serve.