By Jose Hadad
Jose’s top tip to add global flavour to your holiday:Slow down and take your time as you plan and prep your meal. “Food is about sharing in the physical realm, but also in the spiritual. Wish the best to yourself while cooking and listen to the food – she will tell you what she wants to be,” he muses.
Bacalao a la Vizcaina
- – 800 grams salt cod, rinsed overnight and covered with fresh water in your fridge for 3 days, broken into small pieces
- – 8 cloves garlic, peeled and minced
- – 8 potatoes, sliced, peeled, and cut in to 1/2 in squares
- – 10 Roma tomatoes, broiled in the oven and peeled and chopped
- – 1 onion, finely diced
- – 20-30 green olives, pitted
- – 1 chili, California or any sweet pepper variety, diced finely
- – 1 chili, red pepper, diced finely
- – Juice of 1/2 lemon
- Cook onion, garlic and tomato with Olive oil in a pan big enough to hold all the ingredients.
- Add cod, potatoes and olives and mix well at medium eat and cook for 30 minutes, covered.
- Add the pepper and cook for another 10 minutes and uncover.
- Season with salt, pepper and the lemon juice to taste.
- Enjoy with fresh crusty bread.
Wine-Pairing Recos from Erin Henderson, Co-Founder, The Wine Sisters & Drink T.O.Again, we’re dealing with another dish full of flavour. Salt cod is fairly dense, so I would want to lighten it up a bit and go for a wine to contrast those deep notes and indulgent texture. Go for a wine that has some nervy acidity – and there’s an embarrassment of riches to choose from: Spanish Albariño, French Chablis… but if you follow me on Instagram you know I’m a dry rosé girl. Rosé’s lively structure combined with that light fruity note makes it a great partner for so many dishes, especially fish and seafood. Try: Gérard Bertrand Côtes des Roses Rosé, 2018 Languedoc, France