Bacalao a la Vizcaína is a delightful embodiment of traditional Spanish cuisine, showcasing tender cod in a vibrant tomato sauce enriched with aromatic vegetables. This cherished dish not only highlights the rich flavors of the Basque region but also represents the heart of Spanish culinary culture. As you gently confit the cod and simmer the sauce, the delightful aroma will fill your kitchen with a warm, inviting atmosphere, perfect for family gatherings or festive occasions.
With each bite, the depth of flavor from the white wine, brandy, and choricero peppers will transport you to Spain, making this dish a true labor of love. Ideal for impressing guests or simply enjoying a taste of home, Bacalao a la Vizcaína is more than a meal; it’s a celebration of culture and tradition that you’ll want to revisit time and again.
- In a casserole, heat garlic oil and add chopped white and red onions, leeks, carrot, tomato, and green pepper. Sauté gently over low heat for 1.5 hours, stirring occasionally.
- After 1.5 hours, add torn stale bread, white wine, and brandy to the mixture. Allow it to simmer for another hour.
- Blanch choricero peppers in boiling water for 2 minutes. Remove and scrape out the pulp, setting it aside.
- Add fish stock to your onion-pepper mixture and simmer over low heat for another hour. Then, stir in the choricero pepper pulp and continue to simmer for another 30 minutes.
- Remove from heat and pass the mixture through a food mill and fine sieve. Season with salt to taste, avoiding a blender to keep the sauce's color intact.
- In another pot, heat garlic oil to about 80ºC (176ºF) without boiling. Gently add cod pieces and confit for 2-3 minutes until just cooked. Remove from oil and drain.
- Place the confited cod in the casserole with the Vizcaína sauce, letting it finish cooking over low heat, ensuring the cod is covered with sauce for deep flavor absorption.
- Serve your Bacalao a la Vizcaína warm with extra sauce on top for an authentic Spanish experience. Enjoy!
- Cod Medium | 4 pieces | 150g each
- White onion | 250 gr | chopped
- Red onion | 250 gr | chopped
- Garlic oil | 175 ml
- Leek | 15 gr | chopped
- Carrot | 35 gr | chopped
- Natural tomato | 70 gr | chopped
- Green pepper | 35 gr | chopped
- White wine | 75 ml
- Brandy | 50 ml
- Stale bread | 50 gr | torn into pieces
- Fish stock | 0.5 L
- Choricero peppers | 9
