By Linda Gassenheimer
From Tribune News Service
I tasted a real Basque country dinner when sommelier Mikel Garaizabal recently visited Miami. He told me that they only serve fresh ingredients with lots of vegetables and rarely add pasta or rice to the meal. He served a typical dish of fresh cooked cod with a salsa verde. It’s a classic Basque sauce made with garlic, white wine, fish stock and lots of parsley. The fish is sauteed and the sauce is made in the same skillet. So there’s only one pan to clean. I created this quick dinner based on the Basque flavors we enjoyed.
Romaine lettuce leaves topped with olives and pepperoncini peppers completes the meal.
I used bought clam juice from the market as a substitute for fish stock in the recipe.
Helpful Hints
- If you prefer to leave the wine out, just add another 1/2 cup clam juice instead.
- You can use any type of lettuce.
- You can use any type of pickled peppers for the salad.
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