2 Incredible Tips for the Best Bacalao a la Vizcaína Recipe Ever
Bacalao a la Vizcaína, or Basque-style codfish, is a treasured dish in Spanish cuisine, especially in the Basque Country, where it has its roots. This rich, flavorful dish is known for its distinctive red sauce made from peppers, onions, and garlic, which perfectly complements the tender, flaky cod. Whether you’re a seasoned cook or a beginner, Bacalao a la Vizcaína is a recipe worth mastering for its deep flavors and cultural significance.
Ingredients
- 1 lb (450g) Salt cod, desalted and soaked
- 2 Large onions, finely chopped
- 4 Cloves garlic, minced
- 1 Red bell pepper, chopped
- 1 Green bell pepper, chopped
- 1 cup (240ml) Tomato sauce
- ½ cup (120ml) White wine
- ¼ cup (60ml) Olive Oil
- 2 tbsps Red wine vinegar
- 1 tsp Paprika
- ½ tsp Cayenne pepper (optional)
- 2 Bay leaves
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Desalting the Cod: If using salt cod, start by soaking it in cold water for 24 to 48 hours, changing the water every 8 hours to remove excess salt.
- Chopping Vegetables: Finely chop the onions, garlic, and red peppers. If using tomatoes, peel and dice them.
- Heating the Olive Oil: Warm the olive oil in a large pan over medium heat, preparing to sauté the vegetables.
- Sauté the Vegetables: Begin by sautéing the onions in olive oil until they become translucent. Add the garlic and red peppers, cooking until softened.
- Add the Bay Leaves and Paprika: Stir in the bay leaves and paprika, allowing the spices to infuse the oil and vegetables with their flavors.
- Cook the Cod: Gently place the cod pieces into the pan, ensuring they are submerged in the sauce. Cover the pan and cook over low heat until the fish is tender and flaky about 20-25 minutes.
- Simmer the Sauce: Continue simmering until the sauce thickens slightly and the flavors meld together. Adjust seasoning to taste.