Bacalao a la Vizcaína is a traditional Basque dish showcasing northern Spain’s rich flavors and culinary heritage. This dish features bacalao, or salted cod, which is rehydrated and cooked until tender. The cod is then simmered in a vibrant sauce made from tomatoes, onions, red bell peppers, and a blend of spices, creating a harmonious mix of sweet and savory flavors.
This dish is often enriched with olives and capers, adding a salty depth that complements the mildness of the cod beautifully. Bacalao a la Vizcaína is typically served during special occasions and holidays, especially Christmas, making it a dish that feeds the body and nourishes the soul with comforting and festive qualities. Whether enjoyed as part of a family feast or a quiet meal, Bacalao a la Vizcaína is a testament to the timeless appeal of Basque cuisine.
AuthorJulia ForesekCategoryMain Course, Seafood, Seafood & Shellfish, SpanishDifficultyIntermediatePrepare 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
Directions
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.
Notes
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.
