Скачать или смотреть My Chef From School Teaches Us Two Spanish dishes - Gazpacho & Guiso de Bacalao || Infinity Platter

Spanish Summer is here & what better way to experience it than by enjoying some Spanish summer food. Today, my chef from culinary school is teaching us how to make Gazpacho (Cold Tomato soup from the south of Spain) & Guiso Bacalao con Garbanzos (Cod fish stew with Chickpeas)

Here are the recipes...

Gazpacho -
Ingredients
1kg Tomatoes
1/2 Cucumber (Approximately 120g)
3 - 4 Spring Onions
200g Green Pepper / Red Pepper
200-250g Stale Bread
1/2 - 1 Garlic (depending on the size)
Salt (to taste)
40 ml Vinegar (add more if needed)
3-5 tbsp Extra Virgin Olive oil (add more if needed)

Instructions
Cut all the ingredients into medium size pieces
Add salt, vinegar and extra virgin olive oil & mix well
Cover and marinade in the fridge for 12 hours or overnight. If you don't have time, then 3-4 hours will do
Remove from fridge and place all ingredients into a food blender
Blend everything with a little water
Sieve for a smooth soup
Taste to see if you need more seasoning (salt or vinegar)
Plate up the cold soup and you can garnish with some Olive oil, small pieces of toast, cucumbers or tomatoes.
Enjoy!


Guiso Bacalao with Chickpeas -
Ingredients
250g Cod fish
4-5 pieces Cod fish skin
100 - 150g Chickpeas
1 Tomato
1 Bay leaf
1 Garlic
1 medium size Onion
1/4 tsp Cumin powder
1 tsp Dried Sweet Pepper Paste
1.5 tsp Sweet Paprika
Salt to taste


Instructions
To make the fish stock, wash the cod fish skins thoroughly, place them in a deep pan, cover with water and simmer for 45 minutes to 1 hour
Drain the stock and keep it aside until you need it
Boil the chickpeas in a pressure cooker for 20-25 minutes. Drain and keep aside until you need them
For the sofrito, add some oil in a pan
Chop the garlic into thin slices and add them to the pan
Once they starts bubbling, add the onions and cook for 10 minutes on medium heat
Add grated tomato and cook for another 10 minutes on medium heat
Add the dried pepper paste, sweet paprika, cumin powder and cook for a minute
Add chickpeas and 2-3 big ladles of the fish stock & cook for 4-5 minutes on medium heat
Cut the Cod into small cubes and add to the stew
Add the fish skin side down and cook on low to medium heat for another 4-5 minutes, no more
Try to only stir the stew by moving the handles as the fish is delicate and you want to avoid breaking it. This sliding motion also helps in emulsifying the stew making it thicker.
After 4-5 minutes, the fish is cooked and the dish is done.
It's time to plate. Add the chickpeas at the base of the plate, place the fish on top, add some extra sauce and it's ready to be served.


ENJOY and see you next week.

All the products used in and for the video -
Camera - Canon 5d Mark IV
Lens - 35mm f1.4
Lens - 50mm f1.2
Tripod - Manfrotto
Gimbal - Ronin S
Lights - Nanlite 300
Spoons - HnM Home
Stainless Steel Pots & Pans - BRA Professional INOX 18/10
Bowls - Lifestyle


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