Spaniards and tourists alike love Bacalao, a delectable salted cod. We visit the five-star Gran Hotel Domine in Bilbao Spain, where Chef Alberto Vélez shows us how to make this specialty dish. Tip: To effectively seal in moisture, use vacuum-sealable bags vs. Ziploc Tip: Dauro de l'Empordà is an award-winning unfiltered EVOO Tip: Begin with the bacalao and foie gras coffee cream Tip: Finish with a bite of prawn, bacalao and onion sorbet Tip: Enate Rosado 100% Cabernet Sauvignon comes from DO Somontano Tip: Full-bodied Enate Rosado pairs well lighter meats and seafood Trick: Soak cod in water before cooking to soften fish and remove salt Trick: Melon pairs well with cod, other fruits will also work nicely Trick: Cleanse your palate with fruity melon gelée Technique: Marinate the salted cod in a vacuum-sealable plastic bag Technique: Simmer/gently poach at low temperature (131° F)
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