SLIDE SHOW: A Great-Grandfather's Recipe for Basque Salt Cod

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Juan Alcón

The peculiarity of Florencio's recipe is adding the tomato sauce at the end, smothering the pil-pil. Here, Alvaro adds a little salt at the very end (not earlier, as you never know how much salt the cod will release).


Maggie Schmitt tells the story of Alvaro's family and its unusual take on bacalao al pil-pil in
A Great-Grandfather's Recipe for Basque Salt Cod.
Presented by

Maggie Schmitt is a freelance researcher and translator based in Madrid.  She is currently working on a book called The Gaza Kitchen with Laila El-Haddad. Learn more at gazakitchens.wordpress.com.

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