Cooking in the gastronomic club

The gastronomic society is a very traditional part of the unique culture in San Sebastian. In this place, one can experience first hand the culture and traditions of the Donostiarras, as the people of San Sebastian are called.

Without a doubt it is the perfect place to become a true Basque, if only for a moment.

Traditional basque meals

Kokotxas a la Donostiarra (hake chiks)

Thoroughly clean the kokotxas, taking out all the bones and little hairs. In an earthenwarepot put some oil and a few cloves of garlic and, before frying, add the kokotxas that have already been seasoned with salt and rolled in flour. Cook over low heat, stirring constantly. Add a little fish stock halfway through he cooking time and stir until cooked. Just before it is ready sprinkle with a little chopped parsley.

Besugo a la parrilla (grilled sea bream)

Clean the sea bream, removing the innards. Dry the fish and make 2 cuts across its back bone. Grill it evenly an both sides. Take out all the back bone to ensure it cooks right through. If the bone comes away easily it is perfectly cooked. Take the bone cut completely once it is in the serving dish then add a little vinager and the oil and garlic mixture previously prepared in a frying pan to cover the fish. Put the oil back into a frying pan and any juices from the fish, heat through then pour over the sea bream.

Merluza en salsa verde (hake in green sauce)

In an earthenware pot, fry 4 cloves of garlic in some oil and add the hake, that has been coated in flour a bit of salt, and put into the oven. When it is cooking, add a little parsley and stock and leave until it begins to thicken. Serve it warm out of the same pot. Serve with quartered hard boiled eggs and asparragus tips.

Chuletas de Buey (ox steaks)

Prepare the well chosen firm steaks. Flatten them a little with the meat tenderiser , sprinkle with a little oil and before placing them under the grill coat them in a dressing of garlic and parsley. Don´t overcook them. They are best rare and juicy.