Health and family
Biscay to the Biscay is an iconic saucer of the Lent and Holy Week, infallible at the Guatemalan Household Table. Here is the list of ingredients and the recipe, originally from the Basque Country, in Spain.
Vizcaína fish, recipe prepared by chef Maricela Barrera. (Free Press Photo, Courtesy of Maricela Barrera)
Chef Maricela Barrera presents this recipe, originally from the Basque Country, in Spain, whose preparation and consumption “are not only a culinary act, but also a ritual that brings together families around the kitchen.”
Ingredients
2 pounds of dry and salty fish
6 eggs
2 ½ cups of oil
10 tomatoes
2 Chiles peppers in Juliana
2 onions
4 garlic cloves
1 tablespoon of salt caps
Olives
1 cup “bleached”
1 cup of carrot, in dice, “bleached”
1 cup of potato, in dice, “bleached”
1 cup of Ejote, in Juliana, “bleached”
Laurel and thyme
Half cup of flour
Salt and pepper to taste
Preparation
- Remove the salt from the fish, three days before cooking it, when placing it inside water and changing the liquid frequently, to prevent it from being too salty.
- For sauce, scald the tomatoes and liquefy them with a little water.
- In a saucepan, heat a little olive oil and fry the chopped onion, garlic in Lácas and chili pepper cut in Julianas.
- Add liquefied tomatoes and let them boil for a few minutes. Incorporate the capers, thyme, laurel and olives, and mix well.
- Back the fish, when passing it through flour and egg. Preheat a pan with two cups of oil and fry the fish until it is golden.
- Place fried fish inside the prepared sauce. Add previously cooked vegetables. Rectify the seasoning and let everything integrate for a few minutes.
Star ingredient
The olives They are the fruit of the tree Olea Europea which originated in the area of Asia Minor, current Türkiye, and about 7 thousand years ago it began to be cultivated in the Mediterranean region. They arrived in America in the 16th century, with the Spaniards.
They are mainly consumed as snacks, in salads, stews and stuffed.
Olives contain sodium, iron, calcium and omega 3 and 6, and are an important source of vitamins A and E. They are attributed to various health benefits. It helps prevent cancer, improve skin status and digestion and strengthen the immune system. They are rich in antioxidants, healthy fats and anti -inflammatory qualities are attributed.
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Chef profile
- She is a specialist in restaurant administration and graduated as an international professional cook at Chef’s Center (2013).
- He has a diploma in culinary arts in Junkabal (2016), with Garnish and pastry courses.
- It has a certification in restaurant administration A and B in Intecap, in addition to other gastronomic courses.
- He had internship at the Malanga Passion Caribbean restaurant, in Carthage, Costa Rica.
- She is the founder of Parella Restaurant (2013), Banquet Service for events.
- He is an executive chef of the Rivera del Río restaurant and has been a judge and instructor in national and international culinary events.