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The Simplest, Most Comforting Fish Recipe

AT THEIR TAPAS bar El Quinto Pino, in Manhattan, chefs Alex Raij and Eder Montero—partners in business and life—have redefined for New Yorkers what Spanish food can be. Around the corner at Txikito, they’ve won over legions of diners to the elemental dishes of the Basque Country. And at La Vara, in Brooklyn, they’ve teased out Jewish and Moorish influences in Spanish cooking.

To Ms. Raij, this recipe for hake and peppers poached in olive oil exemplifies the restraint that so appeals to her in Spanish and Basque cuisine….

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