Bacalao a la Vizcaína

Ingredients

Instructions

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.

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.

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.

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.

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.

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.

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.

Nutrition per serving

Notes

• •If your salt cod is not already desalted, soak it in plenty of cold water in the refrigerator for 24-36 hours, changing the water 2-3 times; this time is not included in the recipe timing.
• •Piquillo peppers are a practical substitute for the traditional dried choricero peppers and make this 45-minute version realistic while keeping the sweet pepper character of the sauce.
• •For a more traditional texture, you can pass the blended sauce through a sieve, but it is not essential for home cooking.
• •Serve with boiled potatoes, crusty bread, or white rice to catch the sauce.

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