Bacalao a la Vizcaína is tender salt cod gently finished in a silky, savory sauce of onion, tomato, garlic, and sweet red peppers. The result is deeply flavored yet elegant, with the cod’s delicate flakes balanced by a mellow, glossy sauce perfect for spooning over potatoes or bread.

These croquetas de bacalao have a crisp golden shell that gives way to a soft, creamy bechamel enriched with delicate flakes of salt cod. Savoury, deeply comforting, and perfect as a tapa or light meal, they balance rich dairy notes with the gentle salinity of the fish and a squeeze of fresh lemon.

Golden potato threads, tender flakes of salt cod, and softly set eggs come together in a pan that feels both humble and a little special. Finished with olives and parsley, this is the kind of warm, generous Portuguese classic that looks beautiful on the table and is absolutely worth making tonight.