Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.
Twitter: @bascofinefoods
Instagram: @mrbasco
Hola! My name is Javier De La Hormaza, a Basque born, adopted Yorkshire man, trained chef but lifetime cook, lover of food without gels or froths, hospitality professional turned food importer. Hope you enjoy my blog!
3 January 2023
26 November 2022
23 July 2022
Tel: 01937 845 767
Email: info@bascofinefoods.com
Unit 427C Birch Park
Thorp Arch Estate
Wetherby, West Yorkshire
LS23 7FG
A traditional Spanish Easter dish called ‘potaje de vigilia’ which is typically served on Good Friday.
The dish uses salt cod as the main ingredient following the catholic prohibition of eating meat on this day. It is considered to be the most popular dish within Spain’s Easter gastronomy. I have modernised this recipe slightly and introduced fresh cod loin which is widely available, although monkfish, sea bass or even salmon will also work really well too. The original recipe uses dried chickpeas, soaked in water the day before and then slowly cooked with garlic, onions, bay leaf and paprika for around 2.5 hours. Instead, I have used tinned chickpeas to make the dish far quicker to make.