Bacalao a la Vizcaína

500g (1 lb) salted cod, soaked and desalted overnight, changing water several times

2 large onions, finely chopped

4 cloves garlic, minced

2 red bell peppers, roasted, peeled, and sliced

4 ripe tomatoes, peeled and diced, or one can of diced tomatoes

1/2 cup tomato sauce

1/4 cup olive oil

2 dried choricero peppers or another mild dried pepper, soaked and pulp scraped (optional)

1 teaspoon sugar (optional, to balance acidity)

Salt and freshly ground pepper, to taste

Fresh parsley, chopped, for garnish

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.

Nutrition Facts

0 servings

Serving size

200g

Amount per serving
Calories300

% Daily Value *
Total Fat 12g16%
Sodium 800mg35%
Total Carbohydrate 15g6%

Dietary Fiber 3g11%
Protein 28g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Bacalao a la Vizcaína