The Holy Week in Guatemala It is a time of deep devotion, tradition and faith. However, the gastronomy of the season also represents an important role.
During these days, lAs families meet to live the solemnity of the Passion of Christbut also to enjoy typical dishes that, for centuries, have been part of the country’s culinary culture.
Among them stands out Fish to the Biscay, a Spanish influence stew that has been adapted to the Guatemalan palate and becomes the protagonist of the tables during Lent.
This saucer has its roots in Basque cuisine, brought to America during Spanish colonization. Originally prepared with dry cod, it was adopted in Guatemala as an ideal option for Holy Week, when, by Catholic tradition, the consumption of red meat is avoided.
Although the dry cod – professional and Norway – is the classic ingredient, many Guatemalan families have adapted the recipe using local fish such as knee, golden or parish, whether fresh or dry.
How to prepare the Biscayan fish?
According to the recipe for chef Juan Manuel Rossi Ruggeri, instructor of the Cook and Relax Kitchen School, to achieve the real fish to the Biscay, it is key to choose a quality fish and decline correctly. “The ideal is to soak it several days before, changing the water constantly to reduce sodium,” he recommends.
Ingredients:
- 1 Dry cod pound
- 4 bay leaves
- 4 Tomillo twigs
- ¼ cup of olive oil
- 1 finely chopped onion
- 3 chopped garlic cloves
- ⅓ Micked parsley cup
- 1 teaspoon of Paprika
- 2 roasted bullshit peppers, in strips
- 10 peeled and square tomatoes
- ¼ cup of caparras baby
- ½ cup stuffed olives
- 4 cooked and cubes potatoes
- Salt and pepper to taste
Preparation:
- Decise fish: Four days before, soak the cod in water, changing it every hour during the first day. Repeat the process the following days and let it soak the night prior to cooking.
- Cook the fish: Boil the cod with laurel and thyme for 40 minutes. Crumble it and reserve.
- Prepare the sauce: In a pot, cold onion, garlic, parsley, paprika and chili peppers. Add the tomatoes, the capers and the olives, and cook for 10 minutes.
- Integrate the ingredients: Add the potatoes and fish, season with salt and pepper, and cook over low heat for 10 more minutes.
- Rest: Let cool and refrigerate for two days for flavors to merge.
Nutrients and benefits of fish to the Biscay
This dish is not only delicious, but also nutritious. Rich in protein, vitamins of the B and minerals such as potassium and phosphorus, it is a healthy option for these dates. It is traditionally served with white rice, travel tamalitos or cooked potatoes, accompanied by frescoes such as Chilacayote or Chinchivir.