BASQUE FISH
Enjoy a spring breeze with my fish basquaise, an overture to the vibrant traditions of the French Basque country…
A Basque Affair
Among the revered emblems of the Basque country, is the renowned chicken “à la basquaise.” Originating in the Soule region, east of the country, this dish boasts a sauce crafted with a medley of tomatoes, peppers, garlic, onions, and the unmistakable touch of Espelette pepper. Today, however, let us embark on a springtime deviation with my fish basquaise.
Spring in Every Bite
In the spirit of embracing the seasons, I invite you to explore a spring-inspired rendition of this Basque classic with fish instead! The spring-y twist propose a breath of fresh air to this beloved tradition. It is a nod to the ever-changing seasons and a celebration of the bountiful offerings that each brings to the Basque kitchen.
Exploring Gaillac
For my fish basquaise, I recommend a white Gaillac from the South West.
Gaillac, unfolds as a viticultural haven with a history as old as time itself. As one of France’s oldest wine-producing regions, Gaillac’s viticulture is believed to have taken root in the early 1st century. The historical threads weave through Roman merchants navigating the Tarn, transporting wine to Bordeaux and Northern Europe, ultimately fostering the cultivation of vineyards in the valley.
Monastic Care
In the 10th century, the town of Gaillac sprouted around the Benedictine monastery of Saint Michael, becoming a sanctuary for vineyards lovingly tended by monks for religious purposes. Under their watchful care, the vineyards flourished, becoming an integral part of Gaillac’s cultural and spiritual landscape.
By the late Middle Ages, Gaillac wines transcended regional borders, gaining acclaim in far-off lands, notably the Netherlands and England. Branded with the stamp of a cockerel on barrels leaving the region for Bordeaux and beyond, these wines earned the endearing nickname “les vins du coq.”
Revival after the Great War
Following the trials of several centuries, Gaillac experienced a renaissance after the Great War. The region’s winemaking fortunes began to rise again, marking a period of revitalization and renewed appreciation for Gaillac’s vinous treasures.
Grapes That Define Gaillac
Gaillac wines boast a rich diversity of grape varieties, each contributing to the unique character of the wines. From Len de l’El and Mauzac to Mauzac Rosé, Muscadelle, Ondenc, and Sauvignon Blanc, the vineyards of Gaillac nurture an array of grapes.
Gaillac’s white wines, are dry, sweet, or semi-sweet variations, invite exploration. With a clear straw-coloured, the palate unfolds generously. Aromas of pear and juicy apple paint the canvas of Gaillac’s white wine.
From calm and effervescent to even pearly, Gaillac’s white wines showcase a kaleidoscope of tastes and textures. The repertoire includes sparkling wines crafted through traditional or local methods, as well as semi-sweet wines, born from grapes of late harvest, reaching full ripeness on the vines.The wines from the “domaine de Labarthe” are among my favourites…
A Taste of Basque Tradition
You may wish to discover or rediscover delicious recipes from this Aquitaine region of France :
What about an oyster salad with ossau-Iraty cheese (the Basque cheese) or a moreish chocolate coulant with Espelette pepper ?
Do not forget to leave a comment and let me know how it turned out! And if you have any variation of this recipe that you would like to share, I would love to hear it. Be sure to check out my other easy-peasy recipes on the blog for more culinary inspiration!
Happy cooking and bonne dégustation!
Sixtine ;)
BASQUE FISH
Ingredients
- 4 white fish fillets cod, monkfish, etc… diced
- 1 onion chopped
- 2 garlic cloves crushed
- 1 Anglet chili or 1 chili chopped
- 1 pepper diced
- 400 g tinned chopped tomatoes
- 1 tsp brown caster sugar
- 10 cl white wine optional
- 1 tbsp Espelette pepper
- 12 pitted black olives cut in half
- olive oil
Instructions
- Using a large saucepan, sizzle the onion and garlic in a little bit of olive oil for a few minutes.
- Add the chili, pepper, tomatoes, sugar, olives and white wine.
- Stir, cover and leave it to simmer under a low heat for 15 minutes.
- Add the fish and the Espelette pepper.
- Cover and cook for a further 15 minutes.
- Serve with rice for exemple!
Notes
