March 27, 2020

Cod in Smooth Pisto Sauce —a confined kitchen at Lent

Natacha Sanz Caballero Vegetables, Fish, Events & Travel bacalao, confinement, Covid 19, Cuaresma, Lent, Memphis, pisto

It’s a weird sensation these days, isn’t it? We wake up every morning wondering what the new limitation will be for the day ahead —whether we’ll be able to go out freely for a walk in the neighborhood, whether we’ll be able to fly next week to see a loved one. COVID-19 has turned us upside down as in the most dystopian of stories.

Routine tasks we used to do without giving them a second thought now become a highlight of the day – leave the house for a moment to pick up the mail; take the garbage to the curb. A trip to the grocery store (more…)

Braised cod with white beans, Mama ía blog

November 3, 2017

Braised Cod with White Beans, and a Year of Lasts and Firsts (Hint: Video Recipe)

Natacha Sanz Caballero Rice, Grains and Pasta, Fish alubias, bacalao, Bishop Dwenger High School, braised fish, high school soccer, Senior Night, soccer, video recipe

This is not the first time I post a recipe for cod, and it will certainly not be the last. You know that cod is one of my favorite kinds of fish, and I like it in any way and manner: baked, seared, in soups (click here), in fritters (croquetas or buñuelos, click here ), in green sauce, pil-pil style, with roasted vegetables or esgarraet, you name it. The recipe I am sharing today is delicious, but what can I say! The cod is first salted for ten minutes and then rinsed and seasoned with Spanish flavors, pepper and pimentón de la Vera, garlic, thyme. It’s then baked in a cocotte, and laid over a bed of black-eyed peas simmered in a butter, olive oil, and lemon sauce (you could use almost any kind of legume or dry bean of your liking). Serve the braised cod with white beans with fresh crusty bread and you have a fantastic meal.

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November 6, 2016

Cod in Salsa Verde, and Valencia’s Ciutat Vella

Natacha Sanz Caballero Fish bacalao, cod, green sauce, Mercado Central de Valencia, salsa verde, salt cod, Valencia, Valencia Ciutat Vella

It is the season, I know, for pumpkins and squashes, for persimmons and stews, and soups, of course. It is autumn, after all. And yet, I’m thinking fish, and had to make bacalao en salsa verde, cod in salsa verde, green sauce —cod, as you know, is one of my favorite kinds of fish. When I’m in Spain, I buy it in salt, then soak it for hours, changing (more…)