Here I go...

Walking and Talking Across Spain - long distance walking chelates the chemicals that trigger my Multiple Chemical Sensitivities

Tuesday, July 18, 2017

Mercado Santo Domingo en Pamplona

If you're staying in Pamplona in an albergue where you are allowed to cook, you don't want to miss the Mercado Santo Domingo!  There, you can find all sorts of wonderful things to eat, at very good prices! It's also a great photo opportunity!














That last photo is of Bacalao, salted cod fish.
It's PERFECT for carrying on the Camino because it does not have to be refrigerated.  However, you must know how to cook it.

Here is how I do it.
And EVERY time I do it,
it never fails to bring lots of pilgrims out of the woodwork
wondering what that great aroma is!
So you want to plan on feeding others!  

First, the cod is SALTED, so if at home,
I would soak it in water several hours.
However, on the Camino,
I don't have that kind of time.
So I cover it in cold water when I arrive at the albergue,
and let it sit while I get my shower.
Then I cover it in water in a pan,
bring it to a boil, 
and then change the water.
I do this 2 or 3 times,
shredding it as I go.
(Get boneless pieces if possible)
I do this a few times until when I taste the fish
it isn't too salty.

Now, put some olive oil or butter in a skillet.
Add a chopped onion and about 2 cloves of garlic, minced,
and gently fry them until they're clear.
Now add a chopped tomato (or 2) and a chopped bell pepper,
red preferably but it really doesn't matter.
Cook this down into a sauce - maybe 15 - 20 minutes.
Then add your fish and cover it with the sauce.
Let it simmer a while.

Do not season - there will be enough salt in the bacalau.

Serve over rice with some crusty bread.
Add a nice bottle of wine.

OH.
MY.
GOSH!
It is sooooo good!

And well worth the trouble.







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