I just found a recipe in one of my books for a Basque fish soup. I thought I would give it a try tomorrow, but wondered how "Basque" it really is. Anyone know of particular spices used in basque cooking? Also, anyone know if there is a particular white fish that is popular in Spanish or Spanish-BAsque cuisine and that would be available here on the West coast of the US? I have just decided to learn how to cook fish (I wouldn't eat it at all until a few years ago, when I lived in Chile) so I know nothing about how, what to make. I am really interested in learning how to make Spanish seafood dishes, since I missed out on all that when I lived in Spain



[This message has been edited by Nicole (edited 03-05-2001).]

The fish you may want is Hake (Merluza, in Spanish). It's a cold water fish but I am not sure if it's available in California.

Just last year, We had fish soup in Bilbao (Vizcaya, Basque country). It was premier plato for the midday meal at an upscale restaurant called Artxnta (or something like that - I don't do Euskera). I found it to be a little bland so I asked for some salsa picante - they brought me genuine Tabasco (McIlhenhy - New Iberia, LA).

Thanks Eddie! I actually made it last night. I just bought orange roughy, because someone at the store said it isn't very "fishy". I have to see if I can find merluza next time.

If anyone is interested, the recipe is really good.