Bacalao a la Vizcaíno with Saffron Rice
photo by Andy Suarez
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If you've found our Cod Fish in Biscayne Sauce delightful, you're right. If you're thinking you have a moment to put together something in the kitchen and want to experience it a a new but still delightful way, look no further. This recipe from chef Andy Suarez will take very little time and make you feel good about life in general.
Bacalao a la Vizcaíno with Saffron Rice
Total Time: 10-15 minutes. Makes a couple servings.
Ingredients
- 1 tin of Cod Fish in Biscayne Sauce.
- 1/2 cup green onion.
- 2 cloves minced garlic.
- 2 cups fish or vegetable stock.
- 1 cup rice.
- 1/8 teaspoon saffron.
- 1 teaspoon turmeric.
- parsley leaves.
- salt and pepper to taste.
Directions
1. Use a rice cooker to cook the rice. If you don't have one, consider buying one. Quite useful. Mix saffron, turmeric, salt, pepper, and add stock or water to the rice cooker. Cook.
2. Slice the green onion, mince the garlic.
3. Warm the cod fish in a pan.
4. Chiffonade parsley leaves so you have some nice long, thin parsley strips to lay atop the bacalao which you have already placed atop the perfectly cooked rice. Enjoy.
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recipe by chef Andy Suarez
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One afternoon not that long ago, A.J. Weiss was sitting in a cafe, tapping his pen on an empty note pad, and staring out the window. The prior accumulated years of adventure, heartbreak, and common drudgery had all amounted to this, a particular moment, for reasons both unknown and fairly straightforward. The most straightforward being that he worked at Blue Planet Foods, Ltd., importer of high-quality food products and ingredients, and that he had set forth to complete the task of conjuring a suitable name for the company's new Spanish specialty food brand. After a certain amount of consideration and voluminous list-making, Donostia Foods came to be.
What was the inspiration for this (superb) brand name? Donostia-San Sebastián, a small coastal city in Basque Country in northern Spain, renowned for its restaurants, gastronomic societies, and culinary traditions. A place where locals and visitors alike wander the cobblestones of the old town in the warm evening light, drifting amongst the pintxo bars to sample unparalleled small-bites accompanied by the effervescent local wine, txakoli, and sharing in the laughter that becomes the fondest of memories; a place that exudes good food, good drinks, and a general sense of revelry. All of which is quite enjoyable.
With Donostia Foods we hope to introduce more people in the United States to the gastronomic pleasures of Donostia-San Sebastián and Spain as a whole, with a continually expanding product line of the best examples of the best products we can find and with the conviviality of the place itself.
Thank you for your interest in Donostia Foods, and if there's anything we can do for you, please contact us.
A.J. Weiss in the village of Espelette in Basque Country.
