Recipe of bacalatus edulis
Enjoy this recipe with our Anayón Chardonnay
Lucio Lanzán Chueca
Lucio Lanzán arrived in Zaragoza from Tabuenca with the intention of studying law. He had a change of heart and promptly enrolled in Escuela de Hostelería de Miralbueno. He looks the part of a rough and ready pub landlord, but beneath his distinctive sideburns are many years of study, hard work and passion for both food and wine. A committed and active chef, he is also a member of the Asociación de Cocineros, Maitres y Sumilleres, and although he dreams of travelling with a gastro-van, presently he is directing the kitchen of La Taberna El Broquel.
The recipe of bacalatus edulis as well as the Chef bio is an extract of the Golden Book of the Aragonese Cuisine first edition, an International Gourmand World Cookbook Award as the best book in Spanish in the “Local Cuisine” category.