BASQUE WINE RECIPES

Steps:

• In a large nonstick skillet, heat the olive oil until shimmering. Season the fish with salt and pepper and dust all over with 1 tablespoon of the flour. Add the fish and garlic to the skillet and cook over moderately high heat until barely golden, about 2 minutes. Sprinkle the remaining 1 tablespoon of flour over the fish. Turn the fish and add the peas, half of the parsley, the wine and the cockles. Cook, shaking the pan occasionally, until the cod is almost cooked, about 4 minutes. Add the shrimp, tucking them into the liquid. Cover and cook for 2 to 3 minutes, until the shrimp are pink and curled and the cockles have opened. Sprinkle with the remaining parsley and serve in shallow bowls.

Steps:

• Preheat oven to 450°F. Place baguette on a baking sheet, and toast in preheated oven until very browned and almost burnt, 20 to 25 minutes. Remove from oven, and let cool. Break or slice bread into 2-inch pieces.
• Heat 7 tablespoons oil in a large pot over medium-high. Add bread pieces, and reduce heat to medium. Cook, turning often to allow bread to toast and soak up oil, until golden brown, about 2 minutes. Remove bread, and set aside. Wipe pot clean.
• Add garlic and remaining 1 tablespoon oil to pot. Cook over medium-high, stirring constantly, until garlic is golden brown, 30 seconds to 1 minute. Stir in paprika. Add broth and salt; bring to a boil.
• Add bread to pot. Reduce heat to medium-low, and maintain a simmer. Add vinegar. Cook, stirring occasionally to break up bread, until flavors meld, about 25 minutes. Taste and add more salt, if needed.
• When ready to serve, bring soup to a simmer over medium-high. Stirring constantly, slowly pour beaten eggs into hot soup. If any large pieces of bread remain, cut with kitchen scissors, or break apart with a spoon. Serve hot.