“Newfoundland?” “Terra Nova?” “My grandfather captained a fishing boat to the Grand Banks.” “My uncle worked as a cook on a ship to Newfoundland.” We were getting settled in the north of Spain, a region I affectionately call “Basqueland”. (Three provinces in the north of Spain are part of the Basque Country of Spain. Four provinces in the south of France are also Basque.) Every day we went out and walked through the neighbourhood to the little shops, getting acquainted with our new surroundings. People smiled. “Egunon” (Good morning). We stopped and talked. Then the comments…..“You’re new here.” “You’re not from here.” “We’re from Canada!” and my husband would add – “Terra Nova” – “Newfoundland!” A big smile! Eyes would light up!  “Oh, Terra Nova! Many from this part of Spain – and southern France, sailed to Newfoundland. The ‘pescadores’ -the fishermen.” History books will tell you that Basques were part of fishing fleets going to the Grand Banks. Others went to whaling stations along the coast of Labrador. Fishing was big business. In Elementary School I loved to sing: “Jack was every inch a sailor Five and twenty years a whaler Jack was every inch a sailor He was born upon the bright, blue sea When Jack grew up to be a man He went to Labrador He fished in Indian Harbour……… Jack went to Labrador, the song says. Jack was a whaler. Maybe Jack haled from Basqueland. If not, I’m sure he met Basque fishermen. Maybe his name was not Jack – but a Basque name like Jon, Mikel, or Andoni. You can also read that in the mid 1500s, the Basques whaled along the north west coast of Newfoundland. They discovered a large bay which they name “Baia Ederra” – “Beautiful Bay.” The French later changed it to Bonne Baie and the English wrote it as Bonne Bay. Port au Choix was renamed from Portuchoa, a Basque name meaning ‘little port.’ Placentia was derived from the picturesque coastal village of Plentzia in the Basque region. Port aux Basques was a favourite harbour for Basque whalers; a stop on their way to the whaling grounds off southern Labrador, or before beginning the long the voyage across the Atlantic to Basque country. Hundreds of years have passed since the Basque fished and lived on the west coast of Newfoundland. More years have passed since the whaling expeditions off the coast of Labrador. Perhaps some of those Basque sailors settled in Newfoundland. When the Basque folk became acquainted with us and discovered my husband had come from Newfoundland, they would let him know, “Tienes sangre vasca” - “You have Basque blood.” He was accepted as one of their own. Now you should plan a trip - a visit to Basqueland. A flight will take you to the International Airport of Bilbao. From there you can set out and explore the area, the small scenic coastal towns, the fishing ports like Bermeo. A short drive will take you into southwest France. Fishing vessels sailed out from the French towns of Biarritz and St Jean de Luz. Who knows, you may find someone who has sailed to Newfoundland. Then you must stop and enjoy a good Basque meal in one of the quaint Inns along the way. They will be sure to offer you one of their special cod dishes and welcome you as one of their own. The Basque people prepare and enjoy many meals using salt and fresh cod. These meals are not like the Newfoundland cod dishes. They don’t know what Fish’n’Brewis is. They would never think of preparing a Cod au Gratin or Creamed Cod. Would you like to try some delicious Basque recipes?   BACALAO AL PIL PIL (Cod with olive oil, garlic and chili sauce)   4 pieces of salt cod – soaked 4 garlic cloves ½ cup Olive oil Hot pepper flakes Place cod in a clay dish, (or pan) add water and boil When water begins to boil, remove from heat Remove any fish bones Drain well Add oil to pan. Add chopped garlic cloves. Fry til golden. Add pepper flakes Add cod. Shake well & keep shaking 5 to 10 minutes. BACALAO A LA VIZCAINA (Basque style codfish stew) 2 fresh cod fillets 2 roasted red bell peppers 1 medium onion ¼ cup tomato puree ¼ cup olive oil 3 cloves of garlic Salt Heat oil in pan Add cod fillets – cook 4 minutes on each side – remove to plate. Add minced garlic & diced onions to pan. Cook 4 to 5 minutes Add roasted red peppers Cook 3 minutes Add Tomato puree & salt & mix together. Transfer to a bowl & puree til smooth Add puree & cod back to pan. Heat about 3 minutes. Transfer to a dish. Top with sauce. The ‘historical information’ came from articles I read in Bilbao, Spain Issue 75. Year 2006   GAURKO GAIAK 5 and EL CORREO ESPAÑOL -  EL PUEBLO VASCO The Basque Whalers In Labrador September 2, 1985 And CBC 2011 – report on Pakea Biskaia boat The original “Every Inch a Sailor” – written by English singer-songwriter, John Read – 1878 and later adapted to Newfoundland folklore. Submitted by: Rosalind M Belbin      Though ‘from away’ I am married to a Newfoundlander from Deer Lake. Previous submissions to the Downhome are: “Back Door to the Kitchen” and “The Newfoundlander and the Ant”