{"id":790,"date":"2026-05-06T10:34:17","date_gmt":"2026-05-06T08:34:17","guid":{"rendered":"https:\/\/hotelvillaitsaso.com\/proposals\/gastronomy\/"},"modified":"2026-05-14T12:40:34","modified_gmt":"2026-05-14T10:40:34","slug":"gastronomy","status":"publish","type":"page","link":"https:\/\/hotelvillaitsaso.com\/en\/proposals\/gastronomy\/","title":{"rendered":"Gastronomy"},"content":{"rendered":"

Gastronomy<\/h1><\/div>
<\/i>See other options<\/span><\/a><\/div><\/div><\/div><\/div><\/div>
\"Gastronomy.<\/span><\/div><\/div><\/div>

Basque cuisine<\/h2><\/div>

GASTRONOMY\u2026 we could talk so much about Basque cuisine and its endless offerings, that we thought it best to entice you by whetting your appetite a little with one of our quintessential dishes.<\/p>\n

This is Zapirain-style fish soup. You can cook it at home, but first try it at any of the excellent restaurants you’ll find in Lekeitio. Faithful guardians of traditional coastal cuisine, with top-quality ingredients and exquisite service.<\/p>\n<\/div><\/div><\/div>

Zapirain-style fish soup<\/h2><\/div><\/div><\/div>

Ingredients for eight people<\/p>\n

    \n
  • An anglerfish head.<\/li>\n
  • A black anglerfish tail.<\/li>\n
  • 4 onions.<\/li>\n
  • 6 carrots.<\/li>\n
  • 4 green peppers.<\/li>\n
  • 2 tomatoes.<\/li>\n
  • 1 bell pepper.<\/li>\n
  • 2 chili peppers (cayenne peppers).<\/li>\n
  • 5 choricero peppers.<\/li>\n
  • 1\/2 loaf of dry bread.<\/li>\n
  • Olive oil.<\/li>\n
  • For the sofrito.<\/li>\n
  • Half an onion and 200g of crushed natural tomato.<\/li>\n<\/ul>\n<\/div><\/div><\/div>

    Elaboration<\/h4><\/div>

    We soak the choricero peppers for half an hour and meanwhile, we cook all the vegetables for about an hour.<\/p>\n

    We also cook the monkfish by keeping it at a boil for 4 or 5 minutes. When the vegetables are cooked, we blend them and add the water in which the monkfish was cooked.<\/p>\n

    We add the boiled and pureed choricero peppers, the bread crust cut into small pieces, and the monkfish meat, previously separated from the bones, also in small pieces.<\/p>\n

    For the sofrito, fry in oil the chopped half onion and 200 grams of crushed natural tomato, preferably homemade. We add salt to taste and pour the sofrito into the soup.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":3,"featured_media":0,"parent":776,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"100-width.php","meta":{"footnotes":""},"class_list":["post-790","page","type-page","status-publish","hentry"],"yoast_head":"\nBasque gastronomy | Villa Itsaso Hotel in Lekeitio<\/title>\n<meta name=\"description\" content=\"Discover Basque gastronomy from Villa Itsaso Hotel. 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