Bacalao a la Vizcaina

Name: Bacalao a la Vizcaina
Yield: 4 servings
Cuisine: Spanish
Ingredients: 4 thick pieces of salt cod, desalted for 48 hours; 8 dried choricero peppers (or ñora), soaked; 4 onions, chopped; 3 garlic cloves; 1 slice of stale bread; Olive oil

Bacalao a la vizcaína/bah-kah-LAH-oh ah lah veeth-kah-EE-nah/

Also known as: Bacalao a la Vizcaína, Biscay-Style Salt Cod, Basque Salt Cod in Red Pepper Sauce

About this dish

Salt cod in a deep red sauce of dried choricero peppers and slowly cooked onions.

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Ingredients

🐟4 thick pieces of salt cod, desalted for 48 hours

🌶️8 dried choricero peppers (or ñora), soaked

🧅4 onions, chopped

🧄3 garlic cloves

🍞1 slice of stale bread

🫒Olive oil

Method

Serves 4

Scrape the flesh from the soaked peppers.

Cook the onions and garlic very slowly in olive oil for about 1 hour until soft and sweet.

Add the pepper flesh and bread with some pepper-soaking water and simmer, then blend and sieve.

Gently cook the cod in warm olive oil for a few minutes.

Put the cod in a clay dish, cover with the sauce and simmer for 5–10 minutes.

✓ What Makes it Authentic

Bacalao a la vizcaína is a traditional dish of Bilbao and Biscay; the authentic sauce uses dried choricero peppers rather than tomato.

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