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    Delicioso!: The Regional Cooking of Spain Spain might seem like neighboring suburbs thanks to this author's wonderful culinary introduction to each of Spain's seven regions. Sidebars delight and inform about such topics as the saltiness of salt cod, the anonymity of Spanish sherry wine vinegar, the diversity of gazpacho, and the versatility of the tortilla-cum-potato omelet. Readers will find more than 400 simple but authentic dishes to re-create.

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      RECIPE TITLE "Bilbao Style Cod" Author: Marisa

    yields4 servings time 50 mins difficultydifficult


    • 1/2kg cod,
    • 1 chili,
    • t tbsp butter,
    • 2 tbsps oil,
    • 1 2/2 onions,
    • 1 clove garlic,
    • 100 gr cured ham,
    • 2 eggs,
    • 1 tbsp sugar


    1. If the cod is salted, cut it into pieces and soak for 8 to 10 hours, together with the chili.
    2. In the butter and oil, fry an onion and the ham, all finely chopped. Once golden, pour a cup of water and add the chopped chilli and cook for a few minutes.
    3. Sieve this fried mixture and add two hard boiled egg yolks, well broken up, and the sugar.
    4. Boil the cod in the water with onion and garlic. When it is almost cooked, remove the bones and add the sauce prepared previusly.
    5. Leave the cod to boil in the sauce for a few minutes.


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