The cazuelita is another way to eat tapas in Spain. It is a small earthenware dish used to serve small portions of food that cannot be served on a piece of bread or on a stick because it contains a sauce or broth. In this case, the sauce is an infusion of olive oil with garlic and a cayenne pepper. This is a dish that we will always order in a bar in Gernika name "Forua" on our way home from the "Laga" beach in Urdaibai (Bizkaia).
Ingredients:
4 tablespoons extra virgin olive oil
1.5 lb. cod fish, desalted and then rehydrated, torn into pieces
6-8 slices garlic cloves
2 whole cayenne peppers
salt if needed
In a medium size earthenware dish (or if you don't have one use a regular pan), put the olive oil and then add the garlic and cayenne pepper. When the garlic is turning brown and the oil is hot, add the cod and remove the pan from the heat so the cod doesn't get overcooked. Let it rest for two minutes and serve in individual "cazuelitas."
Ingredients:
4 tablespoons extra virgin olive oil
1.5 lb. cod fish, desalted and then rehydrated, torn into pieces
6-8 slices garlic cloves
2 whole cayenne peppers
salt if needed
In a medium size earthenware dish (or if you don't have one use a regular pan), put the olive oil and then add the garlic and cayenne pepper. When the garlic is turning brown and the oil is hot, add the cod and remove the pan from the heat so the cod doesn't get overcooked. Let it rest for two minutes and serve in individual "cazuelitas."
No comments:
Post a Comment