Bacalao a la Vizcaína carries a kind of depth you don’t rush into. It starts days before, really—soaking the cod, bringing it back slowly, patiently, as if you’re waking something up rather than preparing it.
And then the sauce.
Onions, peppers, tomatoes… cooked down until they lose their edges, until everything softens into something richer, almost velvety. There’s a sweetness there, but not in an obvious way. It comes from time, from letting things go further than you normally would.
The cod goes in gently.
It flakes just enough, holding together but barely, soaking in that sauce without losing its own identity. It’s mild on its own, but here it becomes something else—something that carries all that depth without ever feeling heavy.
You taste it and pause.
Not because it’s intense, but because it’s layered. Sweet, savory, a little briny from the olives and capers, all sitting together in a way that feels balanced without trying too hard.
It’s the kind of dish that feels tied to a moment.
A table, a gathering, something a little slower. And once it’s there, you don’t really need anything else.
Prepare the Cod: After soaking and desalting the cod, pat it dry and cut into serving-sized pieces. Set aside.
Cook the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the onions and garlic, sautéing until the onions are translucent and tender. Add the roasted red bell peppers and continue to cook for a few minutes until everything is well combined.
Add Tomatoes and Seasonings: Stir in the diced tomatoes and tomato sauce. If using choricero peppers, add the scraped pulp to the skillet. Add sugar if desired. Season with salt (carefully, as the cod is already salty) and pepper. Let the sauce simmer gently for about 20 minutes, stirring occasionally, until it thickens and the flavors meld.
Cook the Cod: Nestle the cod pieces into the skillet, spooning some sauce over the top. Cover and let it simmer gently for about 10-15 minutes, or until the cod is cooked through and flakes easily with a fork.
Serve: Sprinkle with fresh parsley before serving. Serve hot, accompanied by crusty bread or over steamed potatoes if desired.
Ingredients
Perfect Wine Pairing:
- Txakoli: Txacoli is a crisp, slightly effervescent white wine from the Basque region. Its acidity cuts through the sauce’s richness and wonderfully complements the dish.
