Dishes of Basque Cuisine

The Basque gastonomía is closely linked to the sea. I present you a few dishes to taste in restaurants, some of them can be found in bars as pintxos.  



BACALAO AL PIL-PIL (Cod pil-pil)
This dish requires four ingredients, mainly cod, and then seasoned with garlic, olive oil and chilli. Everything is cooked in a clay pot.

BACALAO A LA BIZKAINA (Cod Bizkaia)
Like the previous cod's main ingredient. In preparing candied it in olive oil and garlic. You will then add the sauce Biscay.

KOKOTXAS
Is the part of the chin of hake, although many others prefer cod. It is a very typical dish should be served hot. 

MERLUZA EN SALSA VERDE (Hake in green sauce)
Hake is also another very distinguished ingredient in the Basque cuisine. The sauce is made with parsley.

MARMITAKO
It is a tuna casserole with potatoes and peppers, was the typical food of the fishermen on the sea. It can also do with mackerel instead of tuna.

TXIPIRONES EN SU TINTA (Squid in its ink)
Does not look good but are very good. The sauce has ink, tomato, onion and garlic.  

TXANGURRO
The crab dish very order in the area is prepared with crab and has several recipes.

PORRUSALDA (Leek soup)
Besides cod need to prepare this recipe potatoes and leeks. To spice fish broth, pepper, bay leaf and garlic is needed.

SUKALKI
It is a stew meat. In the regional parties of the Basque Country they do competitions of Sukalki. Ingredients: meat,potatoes, onions, carrots, chorizo ​​pepper, 

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