The Bacalao a la vizcaina is a traditional dish from the Basque Country, characterized by its thick and colorful sauce made with choricero peppers.
The recipe combines the tenderness of the cod with a rich and aromatic sauce, ideal for a family meal.
Preparing it requires soaking the peppers, making a sauce with onion, garlic, and tomato, and cooking the cod in it until it reaches the perfect point, allowing the flavors to blend and enhance each other.
It is a dish that unites tradition and good taste in every bite, perfect for those who enjoy homemade cuisine full of history.
Bacalao a la vizcaina
Ingredients
400 grams of Cod
2 Red onions
3 Garlic cloves
5 Choricero peppers
1 Sliced rustic bread
30 grams of Tomato sauce
30 milliliters of Olive oil
Preparation
Step 1 : The choricero peppers are soaked in water for one hour and then drained.
Step 2 : Once hydrated, they are boiled three times in water to remove bitterness, removing all the flesh from the peppers and reserving it for later.
Step 3 : In a pot with oil, sauté the chopped onions until translucent, then add the chopped garlic and crumbled bread, letting the mixture lightly brown.
Step 4 : Next, add the pepper flesh, tomato sauce, and let the sauce cook for about 20 minutes.
Step 5 : Meanwhile, pat the cod dry, coat it with flour, and sear it in a pan with oil, cooking a few minutes on each side until golden.
Step 6 : Pass the sauce through a sieve to achieve a smooth texture and return it to the pot.
Step 7 : Place the cod slices into the sauce and cook over medium heat for about 10 to 15 minutes, making sure not to overcook the cod.
Step 8 : Finally, adjust the salt if necessary, serve the dish very hot, and enjoy.
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