bacalao

Adán is a little surprised, but pleased, at how traditional Eva is. Christmas Eve, she insists that they go to the village church for the late-night Mass of the Rooster, and she delights in the fireworks set off after the service.

Then there’s a midnight dinner, this time the traditional bacalao, dried cod in tomato sauce with onions – which Adán can’t stand but tolerates because it reminds Eva of her childhood – and revoltijo de romerita, shrimp in pepito sauce, which he does like.

(the book on Goodreads)

The Cartel, Don Winslow, 2015

codfish, braised at low temperature, with potato and rosemary cream and mediterranean “pachino” tomatoes

bacalao
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