On the cover of the book, the following information is presented:
1. Biscayan-Style Cod
Indisputably the king of cod dishes, Biscayan-Style Cod is universally accepted and worthy of gracing the finest tables. Like all dishes that achieve great fame, Biscayan-Style Cod has countless preparation methods. Some cook this dish with tomatoes; others prefer to use red bell peppers; and yet others combine both vegetables. However, the true, classic recipe—the one used by Biscayan cooks for this dish—is devoid of these garden products, which, even though they pair well with cod, should not be used in Biscayan-Style Cod if you want to maintain that typical flavor that characterizes it. Here it is:
Once the cod has been desalted and cooked, remove the bones and skins. In a frying pan with plenty of oil, fry a piece of bread until golden, then crush it in a mortar. In the same oil, fry a generous amount of onion, cut into strips, and some cloves of garlic. When the onion is tender, transfer the mixture to a casserole dish, incorporating the cod and the crushed bread, seasoning it with sweet and spicy paprika, saffron, pepper, and a touch of cinnamon. Cook over low heat, shaking the casserole dish occasionally so that the contents do not stick to the bottom.
2. Casserole Cod
In a casserole dish, place a layer of cod pieces that have been desalted for twenty-four hours in water. On top of this, spread a thick layer of breadcrumbs, chopped parsley, and garlic. Then add another layer of cod, and continue layering in this manner until the casserole is full. Cover with a mixture of water, oil, and paprika and cook until all the water has completely evaporated.
3. Burgundy-Style Cod
In cow's butter, fry a dozen onions that have been cut into pieces. When they begin to brown, add half a glass of vinegar and a pinch of salt.
On a serving dish, have pieces of cooked cod ready, cleaned of bones and skin, and just before serving, add the hot onion sauce.
4. Manchego-Style Cod
In a casserole dish, layer peppers and tomatoes, then a layer of cod that has been thoroughly cleaned of bones and skins, followed by another layer of peppers and tomatoes, and so on until the casserole is completely full. Sprinkle with paprika, season with pepper and a few grains of salt, and generously drizzle with oil. Cook everything over low heat until the cod is cooked through.
5. Cod with Milk
Cut the cod into pieces; boil it, drain the water, and then fry it coated in flour. Place a layer of this fried cod in a casserole dish; then add a layer of fried potatoes; next, sprinkle finely chopped parsley, pepper, and half a tablespoon of flour; then add more cod, and so on, layer by layer. In the oil left over from frying the cod, brown a couple of tablespoons of chopped onion, then remove the pan from the heat, and once the mixture has cooled slightly, add a bit of sweet paprika, pouring everything into the casserole dish. Place the dish over the heat and gradually stir in hot milk and the water used to boil the cod. After about half an hour, everything should be perfectly cooked.
6. Cod with Chickpeas
Desalt the cod and cook it in water with two or three whole onions. In a pan with plenty of oil, fry a good amount of onion and a chopped garlic clove. When the onion is soft, remove the pan from the heat, and once it stops smoking, add cooked chickpeas in a generous amount. In a mortar, crush twelve walnuts, the boiled onions, and a piece of bread moistened with vinegar. When it forms a paste, combine it in the pan with the chickpeas and onion, mixing well.
In a casserole dish, layer cooked cod, then a layer of the mixture with onions, chickpeas, bread, etc., then another layer of cod, and repeat this process until the dish is full. Then, pour the remaining oil from the mixture over the cod and cook for about a quarter of an hour, adding some salt if needed.
7. Raw Cod Casserole
Once the cod has been desalted and cut into pieces, place a layer of these pieces at the bottom of a casserole dish. Cover them with another layer of onions cut into rings, followed by a generous layer of potatoes cut in the same way. Then cover this with a layer of cod, and continue layering in this manner until the casserole is full.
Prepare a mixture of one part oil, two parts water, and a generous tablespoon of paprika. Use this mixture to bathe the cod. Cook over low heat until the potatoes are soft. Serve in the same casserole dish, surrounded by a napkin.
8. Election Cod
Boil peeled potatoes, cutting them into three or four pieces depending on their size. Just before they are soft, add pieces of desalted cod, let them cook for about eight minutes, and then drain off all the water, reserving some in a separate container.
In a frying pan, remove any stale taste from a proportionate amount of oil by heating it, and then fry a good amount of chopped onion and paprika in it. When the onion is soft, add the reserved water and a tablespoon of very finely chopped parsley, and bring it to a boil. Then, add this sauce to the cod and the cooked potatoes, serving it immediately.
9. Cod with Eggs
Desalt one pound of cod and boil it. Once cooked, flake the cod, ensuring it is free from bones and skin. In the serving dish, place a layer of the flaked cod, followed by a layer of sliced boiled eggs, then another layer of cod, and continue layering in this manner. Season with oil, vinegar, chopped parsley, and a touch of pepper, then serve.
10. White Cod
In a frying pan, melt 100 grams of pure cow's butter. Once melted, add a little minced mixture of carrot, parsnip, parsley, and onion, and a quarter liter of milk in which two tablespoons of flour, not too full, have been dissolved. When the sauce thickens, add the already cooked cod, free of bones and skin, and reduce the heat, allowing the dish to cook slowly for about twenty minutes. This dish should be served very hot.
11. Cod with Cauliflower
Cook cauliflower florets along with some torn green leaves. When they are half cooked, add suitably desalted cod. Once cooked, drain the water, reserving some in a separate container.
In a frying pan with oil, fry two tablespoons of chopped onion, three cloves of garlic, and a tablespoon of paprika. When the onion is soft, add the reserved water and a couple of tablespoons of vinegar. Pour this sauce over the cauliflower and cod, and serve as soon as it starts to boil.
12. Quick-Grilled Cod
Cut the cod into square pieces and grill them on a hot plate. After grilling, remove the skin and wash the pieces in hot water. In a frying pan, heat some oil. Once the oil is hot and not rancid, add the cod coated in flour. When the cod starts to brown, add water, the juice of one lemon, parsley, pepper, and salt. Let it cook for ten minutes, then serve it soaked in the sauce and garnished with boiled eggs.
13. Cod in Egg Sauce
Soak the desired amount of cod for two hours and then cut it into square pieces. After this, coat the pieces in flour and beaten egg, and fry them in very hot cow's butter. In a casserole dish with boiling milk, add the fried cod and a touch of sugar. Just before serving, beat several egg yolks and gradually add the milk in which the cod was cooked, continuously stirring the mixture to prevent it from curdling. Place everything together in the serving dish and serve.
14. Cod with Rice
Cut the cod into small pieces and shred them after properly desalting. In a casserole, pour a suitable amount of oil depending on the quantity of cod to be seasoned. Heat the oil and, when it is hot and not rancid, add three crushed cloves of garlic; once fried, add the cod and let it brown. Then, add rice measured in cups to the mixture, allowing it to also brown, and stir the mixture to prevent it from sticking to the bottom of the pot. Then, add twice as much water as rice and let it cook until the water is absorbed.
15. Italian-Style Cod
Desalt the cod, cook it, remove the bones and skin, and shred it. Prepare a mixture of breadcrumbs, grated cheese, parsley, lemon juice, and fresh cow's butter, after melting it. On a grill, spread a layer of this mixture, place the cod on top, and cover it with another thick layer of the mixture. Bake in an oven that must be at a high temperature, ensuring that the surface browns evenly. Once out of the oven, it should be sprinkled with lemon juice.
16. Cod in Béchamel Sauce
Select and cook the required pieces of cod, after having soaked them for at least twenty-four hours. Drain the water and let them cool.
In a quarter liter of milk, dissolve a well-filled tablespoon of flour, adding a pinch of salt and a walnut-sized piece of very fresh cow's butter. Place the pan or container with the mixture over heat, stirring constantly. When it begins to boil and the sauce starts to thicken, add the cod, and let it cook in the béchamel sauce over low heat for about four to five minutes.
17. Fried Cod
Cut square pieces from the thickest part of a cod fillet (the better the quality of the cod, the better the dish will turn out), and desalt them using the known method. Boil them afterward, and meticulously remove bones and skins. Dip them in beaten eggs and coat them with breadcrumbs.
In a frying pan, put a good amount of oil. Remove any stale taste by frying in it a piece of bread soaked in vinegar and letting it burn. When the bread is blackened, remove it from the oil, and then place the prepared cod pieces in the pan. Frequently turn them with a spatula to ensure they brown evenly and to prevent burning.
18. Coated Cod
Coated Cod is a type of finely fried cod. It is prepared as follows: In half a quarter-liter of milk, dissolve two tablespoons of flour, add a little cow's butter and the necessary salt, and place over heat while constantly stirring the mixture. When it boils and thickens, remove it from the heat, and dip the cod pieces (cut, desalted, cleaned, and cooked as previously described) in this mixture.
As the pieces are covered in the paste, place them on a plate to cool. Once cooled, wrap them in beaten egg and breadcrumbs and fry using the same method as in the previous recipe. Serve them on a napkin placed in the serving dish.