Chef Isabel
Bacalao Ajoarriero Navarro
Navarra’s muleteer salt cod is hand-torn, never chopped, then folded through a slow tomato and choricero pepper sofrito cooked nearly dry, so every juicy flake carries the sauce.
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Main Dishes
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Recipes
Chef Isabel
Bacalao al Chilindrón
Aragón's bacalao al chilindrón pairs firm salt cod with a slow, brick-red sauce of peppers, tomato, onion and serrano ham. Cook the sauce until glossy before the fish goes in.
Chef Isabel
Bacalao al Club Ranero
Bilbao's cod marries a silky pil-pil with a dark, sweet fritada of peppers, onion and tomato. Make the emulsion first, then fold in the vegetables without letting the sauce boil.
Chef Isabel
Bacalao al Pil-Pil
The Basque Country's four-ingredient marvel: salt cod, olive oil, garlic, and guindilla, moved gently off the heat until the fish's own gelatin turns the oil into a pale, trembling sauce.
Chef Isabel
Bacalao al Tiznao Manchego
Ciudad Real's tiznao folds flaky salt cod through ember-blackened dried peppers, tomatoes, onion and garlic. Keep every piece distinct and glossy with olive oil, because this is a roast, not a sauce.
Chef Isabel
Bacalao con Alcachofas y Guisantes
Catalonia's Good Friday cod brings salt-cured fish, tender spring artichokes and peas together over a patient sofregit, with an almond, garlic and parsley picada binding the sauce at the end.
Chef Isabel
Bacalao con Pasas y Piñones
Catalan salt cod for the Lenten table, crisped lightly in flour, then settled into a dark, sweet onion sauce where raisins plump, pine nuts toast, and the fish stays in broad, pearly flakes.
Chef Isabel
Bacalao con Samfaina
Bacalao con samfaina is Catalan salt cod laid over aubergine, courgette, peppers and tomato cooked down until glossy and sweet. Let the vegetables collapse before the fish goes in, and the dish is yours.
Chef Isabel
Bacalao con Tomate Andaluz
Andalucía's everyday salt cod is floured, fried, and tucked into a slow tomato sofrito. Cook the sauce dark and sweet, then give the fish only enough time to turn tender.
Chef Isabel
Bacalao en Salsa Verde
Bacalao en salsa verde is Basque coastal cooking at its clearest: salt cod, garlic, parsley, white wine and a slow vaivén that draws the fish's gelatin into a glossy green sauce.
Chef Isabel
Bacalao Encebollado Canario
Canarian bacalao encebollado lays salt cod beneath a generous bed of onions, green pepper, white wine and almond, cooked gently until the onions melt and the fish opens in pearly flakes.
Chef Isabel
Bacallà a la Llauna
Bacallà a la llauna is Barcelona’s salt-cod dish: floured, fried and finished in its metal tray with garlic, parsley, pimentón and wine, just long enough for the sauce to cling.
Chef Juliette
John Dory (St. Pierre)
John Dory has the delicacy of sole and the firmness of turbot. A light flouring, a quick butter sauté, and nut-brown beurre noisette show exactly why looks never mattered.
Chef Juliette
Fresh Haddock (Eglefin)
Fresh haddock proves its delicacy in the meunière pan: a fine flour crust, moist pearly flakes, and beurre noisette sharpened with lemon and parsley, ready from one skillet in half an hour.
Chef Juliette
Éperlans à l’Anglaise
Éperlans à l’Anglaise turns small fish into a lesson in disciplined coating: boned smelts under a close, crisp crumb, pan-fried in clarified butter and finished with bright, half-melted maître d’hôtel butter.
Chef Juliette
Éperlans au Gratin
Tiny smelts, shallot, mushrooms, white wine, gratin sauce, and fine bread raspings meet a fierce oven, where the fish must turn tender in the same breath the buttered crust bronzes.
Chef Juliette
Éperlans Grillés
Éperlans Grillés make delicacy from discipline: smelts opened along the back, partly boned, floured and buttered, then broiled in minutes and served with lemon, crisp parsley, and beurre maître d’hôtel.
Chef Juliette
Mousselines d’Éperlans
Mousselines d’Éperlans teach the discipline of a cold forcemeat: one-third assertive smelt, two-thirds mild white fish, enough cream for tenderness, and a quiet poach that keeps each quenelle feather-light.
Chef Juliette
Mousse Chaude d’Éperlans à la Royale
Silvery smelt and black truffle wrap a tender hot mousseline, gently poached in its mould and turned out beneath coral-ivory sauce, a grand dish made workable for one careful cook at home.
Chef Juliette
Haddock
Haddock poché teaches the gentlest rule in fish cookery: let the liquor reach the boil, then let the fish cook away from it, served with egg sauce and plain potatoes.
Chef Juliette
Maquereau Bouilli, Sauce aux Groseilles
Maquereau bouilli proves that oily fish wants acid, not disguise: fennel-scented court-bouillon keeps the flesh tender while a sharp, smooth green gooseberry sauce brings every rich bite back into balance.
Chef Juliette
Maquereau Grillé
Whole mackerel, opened neatly down the back, butter-basted over gentle heat, then drawn together on a hot platter with Sauce Diable Escoffier: rich fish, sharp sauce, exact restraint.
Chef Juliette
Filets de Maquereau aux Fines Herbes
Silvery mackerel fillets poached under a close cover, skinned warm, and laid beneath glossy Herb Sauce (No. 83), deepened with white wine, mushroom liquor, and the fish's own reduced juices.
Chef Juliette
Filets de Maquereau au Persil
Mackerel fillets take a quiet parsley poach, shed their skins, and meet a glossy sauce au beurre bright with fresh parsley: one gentle-heat lesson, generous enough for supper.
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