📝 About This Recipe
Hailing from the rugged coastline of the Basque Country, Bacalao a la Vizcaína is a masterpiece of Spanish seafood braising. This iconic dish features succulent flakes of salt cod bathed in a vibrant, velvety sauce made from sun-dried choricero peppers and sweet onions. It is a testament to the beauty of slow-cooked flavors, where the brine of the sea meets the smoky, earthy sweetness of the land.
🥗 Ingredients
The Star Ingredient
- 800 grams Salted Cod (Bacalao) (thick loins preferred, skin-on)
The Vizcaína Sauce Base
- 8-10 pieces Choricero Peppers (dried; essential for the authentic deep red color)
- 4 large Red Onions (finely sliced)
- 4 pieces Garlic Cloves (thinly sliced)
- 150 ml Extra Virgin Olive Oil (high quality Spanish oil)
- 1 slice Stale Bread (crustless, toasted to thicken the sauce)
Aromatics and Liquid
- 250 ml Fish Stock or Water (use low-sodium stock)
- 50 ml Dry White Wine (optional, for a touch of acidity)
- to taste Salt (be cautious as the fish is already salty)
- 1 pinch Sugar (to balance the acidity of the peppers)
👨🍳 Instructions
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1
Begin by desalinating the cod. Submerge the fish in a large bowl of cold water and place it in the refrigerator for 24 to 48 hours, changing the water every 8 hours. Taste a small piece of the raw fish to ensure it is no longer overly salty.
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2
Prepare the choricero peppers by removing the seeds and stems. Soak them in warm water for about 30 minutes until they are soft and reconstituted.
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3
Once the peppers are soft, use a spoon to scrape the flesh (pulp) away from the tough outer skin. Discard the skins and set the pulp aside; this paste is the heart of your sauce.
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4
In a wide, heavy-bottomed clay pot (cazuela) or deep skillet, heat the olive oil over low heat. Add the sliced onions and a pinch of salt.
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5
Slow-cook the onions for at least 40-45 minutes. You want them to become incredibly soft and translucent, almost melting, but do not let them brown or caramelize deeply.
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6
Add the sliced garlic and the toasted bread slice to the onions. Cook for another 5 minutes until the garlic is fragrant.
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7
Stir in the choricero pepper pulp and the white wine (if using). Let the alcohol evaporate for 2 minutes.
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8
Add the fish stock and simmer the mixture for 10 minutes. This allows the bread to soften and the flavors to marry.
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9
Transfer the sauce mixture to a blender or use an immersion blender to process until completely smooth. For a truly professional finish, pass the sauce through a fine-mesh sieve back into the pot.
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10
Pat the desalinated cod loins dry with paper towels. In a separate pan, lightly sear the cod in a tablespoon of oil for 1 minute per side—just to firm it up, not to cook it through.
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11
Place the cod loins into the pot with the Vizcaína sauce, skin-side up. The sauce should partially cover the fish.
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12
Simmer very gently on low heat for 10-12 minutes. Occasionally shake the pot gently in a circular motion to help the gelatin from the fish emulsify with the sauce.
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13
Taste the sauce one last time. Adjust with a pinch of sugar if it's too bitter, or a splash of water if it's too thick.
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14
Remove from heat and let the dish rest for 5 minutes before serving. This allows the juices to redistribute within the fish flakes.
💡 Chef's Tips
Always use Choricero peppers rather than bell peppers or paprika; the flavor is unique and cannot be perfectly replicated. If the sauce is too thick, use the water from the soaked peppers to thin it out for extra depth. Never boil the fish; a gentle simmer is key to keeping the cod tender and preventing it from becoming rubbery. This dish actually tastes better the next day, as the flavors develop and penetrate the fish loins more deeply.
🍽️ Serving Suggestions
Serve with thick slices of crusty rustic bread to soak up every drop of the luxurious red sauce. Pair with a chilled glass of Txakoli, a slightly sparkling, dry white wine from the Basque Country. Accompany with simple boiled potatoes or roasted asparagus to keep the focus on the sauce. A side of Padrón peppers sautéed in olive oil adds a lovely bitterness that complements the sweet sauce.