Ochos Apellidos Vascos



  • Main ingredientes :

2 gilt head breams (parted as fillets)

2 roasted red peppers 

2 cloves of garlic 

Olive oil, salt, black pepper 

  • Bilbaina Sauce:

5 table spoons of red wine vinegar 

5 table spoons of olive oil

3 cloves of garlic (chopped like flaked almonds)

1 chilli

Chopped parsley

Cut each half fillet of the fish into three pieces. Add salt and pepper to these parts (to the face without skin).

Chop the roasted red peppers in strips and crush 2 cloves of garlics. Add curshed garlics into a sauce-pan with 1 tablespoon of olive oil, after 1 minute add the roasted peppers and cook them for another 2 minutes. 

Bilbaina sauce:

Chop 3 cloves of garlic like flaked almonds. Put 5 tablespoon of olive oil into a sauce pan and those chopped garlics. Fry the garlics until they become chips with the color of golden. Take the garlics out of the sauce-pan. Meanwhile keep the chilli in warm water for 15 minutes, then chop it as rings. Put the chilli rings into the sauce-pan with olive oil in which we cooked the garlic chips. Leave the chilli rings in that oil for about 30 seconds, then take them out.  

Put 5 tablespoons of vinegar into another small sauce pan. Boil it until half of the vinegar evaporates. Then, add the olive oil in which we fried garlic and chilli. Boil the vinegar and oil for another 1-2 minutes together. 

Put 2-3 table spoons of olive oil into a frying pan, add the pieces of bream when the oil is hot. (The skin of the fish should be in direct touch with the surface of the pan) Fry both sides for 2 minutes each. 

Add the roasted peppers on the plate, then place a piece of fish. Pour 1 tablespoon of Bilbaina sauce onto the fish. Garnish it with garlic chips, chilli rings and chopped parsley. 


  • We are “reducing” the vinegar so that its taste and flavor would be accentuated. The amount of the vinegar may seem exaggerated at the beginning, but trust me it will be perfect after reducing the half.
  • Be careful about not keeping the chilli rings in the hot oil for too long, they may be burnt easily.

P.S: I’ve added the movie poster of Ochos Apellidos Vascos just in case that you would like to watch it while you are enjoying a Basque dish.

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