Bacalao a la Vizcaína (Classic Spanish Basque-Style Cod Recipe)

Salt cod in a tomato and red pepper sauce.

Ingredients (Serves 4)

• 600 g salted cod (bacalao), desalted

• 2 red bell peppers, roasted, peeled, and chopped

• 1 onion, finely chopped

• 2 garlic cloves, minced

• 400 g canned tomatoes or fresh ripe tomatoes, chopped

• 3 tbsp olive oil

• 1 tsp smoked paprika

• Salt and freshly ground black pepper, to taste

• Optional: 1 bay leaf

Preparation

1. Desalt the cod:

   • Soak salted cod in water for 24–48 hours, changing the water several times.

   • Drain and pat dry, then cut into portions.

2. Prepare the Vizcaína sauce:

   • Heat olive oil in a skillet over medium heat.

   • Sauté onion and garlic until soft.

   • Add chopped roasted peppers and tomatoes. Cook 15–20 minutes until sauce thickens.

   • Add smoked paprika, salt, pepper, and bay leaf if using. Blend sauce if desired for a smooth texture.

3. Cook the cod:

   • Place cod portions in the sauce and simmer gently for 10–15 minutes until fish is cooked through and flakes easily.

4. Serve:

   • Serve hot, spooning sauce generously over the cod.

Serving Suggestions

• Serve with boiled potatoes, crusty bread, or sautéed vegetables.

• Pair with white wine such as Albariño or Verdejo.

Cooking Tips

• Ensure proper desalting of cod to avoid overly salty taste.

• Simmer gently to keep the fish tender and moist.

• Roasted red peppers enhance flavor, but jarred roasted peppers can be used for convenience.