Bacalao a la Vizcaína

Nutrition · per serving

Steps

1. 1

   Pat the desalted salt cod fillets very dry with kitchen paper. Lightly dust all sides with the flour, shaking off any excess so the coating stays thin; this helps the fish brown lightly and also gives the sauce a little body later.

   320 g desalted salt cod fillets, skinless, cut into 2 portions20 g plain flour
2. 2

   Heat a wide sauté pan over medium heat and add the olive oil for the cod. When the oil is hot but not smoking, add the cod and cook for 2-3 minutes per side, just until lightly golden on the surface. The fish should not be fully cooked through at this stage. Transfer to a plate.

   25 ml olive oil320 g desalted salt cod fillets, skinless, cut into 2 portions
3. 3

   In the same pan, add the olive oil for the sauce and lower to medium-low heat. Add the onion and cook for 10-12 minutes, stirring often, until very soft and lightly golden rather than deeply browned; slow cooking here builds the characteristic sweetness of the sauce. Add the garlic and cook for 1 minute until fragrant.

   35 ml olive oil200 g onion, finely sliced3 garlic cloves, thinly sliced
4. 4

   Add the piquillo peppers, crushed tomatoes, sweet paprika, fish stock or water, bay leaf, fine salt, and black pepper. Stir well, scraping up any flavorful bits from the pan. Simmer uncovered over medium-low heat for 12-15 minutes, until the onion is fully tender and the sauce thickens slightly.

   120 g jarred piquillo peppers, drained220 g canned crushed tomatoes4 g sweet paprika120 ml fish stock or water1 bay leaf2 g, or to taste fine salt1 g black pepper
5. 5

   Remove the bay leaf. Blend the sauce until smooth using a hand blender, or carefully transfer to a blender. Return the sauce to the pan and bring it back to a gentle simmer. Taste and adjust seasoning if needed; because bacalao varies in saltiness, season cautiously.

   1 bay leaf2 g, or to taste fine salt1 g black pepper
6. 6

   Nestle the cod portions into the sauce and spoon some sauce over the top. Cover loosely and cook over low heat for 5-6 minutes, until the fish flakes at the thickest part and reaches a juicy, opaque finish. Avoid boiling, which can toughen the cod.

   320 g desalted salt cod fillets, skinless, cut into 2 portions
7. 7

   Turn off the heat and let the dish rest for 3 minutes so the fish relaxes and the flavors settle. Finish with chopped parsley and a small drizzle of extra virgin olive oil. Serve hot with bread or boiled potatoes if desired.

   8 g chopped flat-leaf parsley5 ml extra virgin olive oil

Origin & History

Bacalao a la Vizcaína is a classic dish from the Basque Country, especially associated with Biscay and the city of Bilbao. It traditionally combines salt cod, long valued for preservation and trade, with a rich red pepper-based sauce that became one of the region’s signature preparations.