please find below some September recipes inspiration from the north coast of Spain basically with fish, tomato and extra virgin olive oil. Let me know if you like them after you cook them .
Cod al arriero
Ingredients: 200 g of fresh or desalted cod, 1/2 large onion, 3 cloves of garlic, 1 red pepper, 3 ñoras peppers, 1 green pepper, 1 cayenne pepper, 200 g of tomato sauce, 1 medium potato and 1 egg.
Preparation: Put the cod in a saucepan and cook for one minute only over low heat, remove and let cool. Cook the noras that we have removed the tail and the seeds over low heat for 10 minutes. Boil the egg for 10 minutes. Chop the garlic, onion and peppers, from the red pepper use only one piece, because they are usually very large, poach these vegetables, peel the potato halfway through cooking and cut into flakes and add to the poaching, at this point season with salt. Remove the meat from the noras and add to the pan together with the tomato sauce and the guindilla ( cayenne pepper), cook for a few minutes over low heat. Separate the flakes from the cod and add, mix well and cook for 5 minutes over low heat. Serve with the hard-boiled egg cut into quarters.
Artichokes with clams
4 large artichokes, 1 small onion, finely chopped, 1 clove of garlic, finely chopped, 500 grams of live clams if you can of the lane or slug variety, ½ glass of white wine, salt, minced parsley, flour
Preparation: We soak the clams in salted water for 2-4 hours so that they pour out all the sand. We cut the artichokes into quarters or eighths (depending on how big they are), put them in a bowl with water and a few sprigs of parsley to prevent oxidation. Then we take them out and dry them with kitchen paper. For this recipe we will work with two different fires at the same time. In a fire, we put a little extra virgin olive oil in a wok-type paella and when it is hot we add the artichokes and we are sautéing them over medium-high heat, if we see that they stick to us we are adding 2-3 tablespoons of water or better still add the water in a diffuser spray (as many times as necessary, the water helps to make them and not stick) and we continue sautéing, in about 15 minutes we will have it. While we are making the artichokes, in another fire we put a casserole with a little bit of extra virgin olive oil and poach a very small cut onion and the minced garlic clove .When the onion begins to change color we add a dessert spoon full of flour and we sauté it well for 1 minute.Then we add the wine, let it evaporate for 30 seconds and add the clams, a bit of the minced parsley and if we see that the necessary mineral water is lacking, until the clams are opened, moving the casserole. When the artichokes are there, add the clams and all the juices from the cooking of the clams, sauté everything together for a few seconds and serve sprinkling more minced parsley.
Cod in olive oil ( Basque country)
For 2 persons:Desalted cod loin 300 g, Garlic cloves 2. Chilli 1, Extra virgin olive oil ( empeltre variety), Parsley.
How to make codfish in oil
We chop some chilli rings and the garlic cloves. We take out thin slices without cod bones or small tacos, it depends how we like it, and we place them in a deep container, drizzle with plenty of extra virgin olive oil and let it rest for about 15 minutes before consuming.
There are people who prefer to boil the cod for a few seconds, so as not to take it raw, it is totally valid. As a general rule, parsley is not usually added, although I have seen it in some places, and as I like it, I add it.
This dish can be prepared in advance since in this way the cod is kept for several days in the refrigerator and is even richer after a couple of days when it is impregnated with the flavor of chilli and garlic.
This cod in oil pintxo is served with a fresh txacolí, but any white wine can be enjoyed with this cod in oil with garlic and chilli. I personally like that the cod is almost fresh out of the fridge, although others love it at room temperature, so take your pick.
Porrusalda ( leaks soup)
Ingredients for 4 people
300 g of leeks, 300 g of potatoes, 150 g of cod flaked to the point of salt, 1.5 l of water and extra virgin olive oil.
How to make porrusalda de bacalao
We clean the leeks well. We will only use the white part of the leek (if it is a little green, nothing happens). We remove the earth well and cut them into small pieces.
On the other hand, we rinse the cod in water for a few seconds. It is not about completely removing the salt, since the cod will serve to give the salt to the porrusalda. In a saucepan with a little oil, sauté the leek without turning any color. We add the potatoes and mix. Finally, add the water and the cod at the same time and cook for about 7 minutes after the water starts to boil.Processing time | 30 minutes
Tasting: Spoon dishes are inexpensive, confusing, and very easy to make. I think that the porrusalda with cod perfectly sums up the little or much philosophy of this type of recipe. It only remains to sit and eat.
Tomato carpaccio with anchovies (Cantabria)
For 4 people :Large, firm tomatoes 2, Anchovies 1 can, Pickled cucumber 6, Little onion ,Extra virgin olive oil ( hojiblanca), Ground black pepper,Dried thyme.
How to make tomato carpaccio
We start by washing the tomatoes and slicing them very thinly (I used a slicer). We drain the anchovies from the oil and cut the fillets diagonally to obtain small diamonds. We drain the pickles and cut them into thin slices.
We chop the onion very finely. We distribute the tomato slices on a tray, covering the entire surface. Distribute the anchovies, the gherkin and the vinegar on top, sprinkle with the thyme and dress with the oil and black pepper.
Enjoy the recipes