Preparation

Soak the codfish in water the previous day, changing the water three times.  Place in a casserole with some water.  Just before it boils, remove from the flame and carefully remove the cod, drain and place on a cloth.

Brown the sliced garlic in an earthenware casserole, together with some of the dried pepper cut into small strips, in plenty of oil.  When brown, remove and place the cod in the casserole, separated and with the skin face-upwards.  Cook on moderate heat, shaking the casserole using circular movements, and add a little of the water used to soak the cod. As the casserole is shaken, the sauce will start to thicken until it takes on a jelly-like consistency, when the dish is read to serve.  Decorate the codfish with the browned garlic and the non-used pepper.

Preparation

Place the chopped onion in a casserole together with the garlic, in a little oil.  When soft, add the chopped peppers and flesh of the sweet peppers. Then add the peeled, chopped tomatoes.

When the ingredients are well cooked, add the diced potato and cover with water or the stock resulting from cooking the tuna. Bring to the boil and season to taste. When done, add the diced tuna, cover and after a short time, remove from the heat and leave to stand for ten minutes for the fish to finish cooking.

Preparation

Cook the spider crab in salted water for 15 minutes, from the time it starts to boil.

In the meantime, lightly fry the chopped onion and leek in the oil.  As they brown, add the peeled, chopped  tomato and leave to cook until soft (approximately 15 minutes).

Open the txangurro and pour the juice into the casserole with the sauce. Add a little brandy and mix well.  Remove the meat in large pieces from the legs (by opening them with a mace) and body.  Mix with the sauce and bring to the boil.  Pour into the shell and after putting a little butter and breadcrumbs on the top, bake in the oven until brown.

Preparation

Soak the cod in water one day before preparing, changing the water three times. Soak the peppers for at least 5 hours beforehand.  Place the cod in a casserole with plenty of water and just before it boils, remove from the heat and carefully take out the cod.

Prepare the “Biscay” sauce by browning the garlic cloves in oil, and then adding the chopped onion, until well done. Add the fried bread to thicken the sauce. Then add the flesh of the peppers, diced, peeled tomatoes, salt and a pinch of sugar.  Cook on low heat and when done, put through the grinder.

Lastly, place the cod fillets in an earthenware casserole with the skin side upwards, on the Biscay sauce, and cover with more sauce. Boil for a minute or two and then serve.

Preparation

Lightly fry 2 chopped onions and 1 clove of garlic in an earthenware casserole. When done add the tuna in slices (two per person). Remove the tuna from the casserole and add the peeled chopped tomato.  Season to taste and then add a pinch of sugar.   Put through the grinder until fine sauce is obtained.  Pour the sauce into the casserole and place the tuna on top, boil for a minute and then serve.

Preparation

Fry the garlic and onion in olive oil in an earthenware casserole, on moderate heat.  Add the hake.  While this is cooking, shake the casserole, using a circular movement until the sauce thickens.  Add a little fish stock, previously made using the head and tail of the fish, and the clams, peas and  plenty of parsley.

When the hake is done, serve with the hard-boiled eggs, sliced, and the asparagus.

Preparation

Clean the squid and place the tentacles inside the body.  Coat with flour and fry.  Place the chopped onion and tomato in a frying pan.  After a few minutes add a little flour and breadcrumbs until browned.  Add a little water and a small glass of white wine. After leaving it to thicken, put it through the grinder.

Mis the sauce with the ink, previously bound with a little water.  Place the squid in an earthenware casserole, pour the sauce on top and heat slowly until the sauce thickens.