DUDLEY IN THE BASQUE COUNTRY
Chef Dudley Newbery travels to the Basque Country to sample the local food and culture. Dudley joins Arthur Dafis from Llandre, near Aberystwyth, and his San Sebastian born wife, Carolina Sagarmendi on a trip to northern Spain, where they sample the fresh seafood, high quality meats and the welcoming atmosphere.
ABOUT THE BASQUE COUNTRY
FRESH SEAFOOD
- Perhaps the most popular food in the Basque country is that which is gathered from the sea. The country’s geographical location has ensured that the Basque fishermen (arraintzale) have plundered the seas for centuries. Indeed, the Basques have always been avid sailors and travelled far afield to acquire the finest fresh seafood.
- Indeed, due to their tendency to fish far from home in the waters of the Atlantic Ocean it is claimed that Basque people were the first Europeans to set foot on the American continent. Basque sailors were amongst those that travelled to the New World and, as a result of trade and importation of goods such as tobacco, chocolate and sugar from the Caribbean and South America, the Basque cities became quite affluent.
- Cod is the overwhelming favourite for the Basque people. In the past, cod was consumed on the mainland to ward off famine but developed into a delicacy, as it became adapted for numerous recipes with salted cod a particular favourite.
- If truth be told, Basque people are fond of anything that comes from the sea. Hake, bonito, tuna, red bream, spider crab, cuttlefish, anchovies and eels are ever present amidst the local cuisine and are always incorporated into seafood casseroles such as marmitako and zurrukutuna.
- The Basque country has such a strong fishing industry that even a small village such as Getaria 20km away from San Sebastian makes a significant contribution. Indeed, Getaria was the home of Elcano, who some believe to have been the first person in history to sail around the world.
- Since the time span between catching the fish and consumption is quite small the Basque people resent too many additions when concocting a meal. On most occasions they believe that a little garlic, oil and parsley is sufficient. However, over the years the Basque people have become adept at creating a number of simple sauces and dressings to accompany seafood dishes. Cod alone is responsible for several sauces such as pil-pil (garlic), Biscay sauce and ajoarriero (eggs and garlic).
DUDLEY
A Teledu Opus production for S4C
A Teledu Opus production for S4C