Biscayan Style Cod (Bacalao a la Vizcaína)
In our series of mediterranean recipes in accordance with the mediterranean diet we recommend trying this Biscayan Style Cod recipe: a delicious traditional and healthy recipe made with cod and the very versatile Vizcaína sauce.
Biscayan Style Cod, locally known as Bacalao a la vizcaína in Spanish, is one of the most traditional dishes of the Basque gastronomy. It is a combination of cured cod, and the famous vizcaína sauce, made from choricero peppers and olive oil.
|Prep Time||–||Cook Time|
|37 hours||40 mins|
Servings: 4 people
- 4x200g Cod Loin
- 4 red onions
- 1 ripe tomato
- 10 choricero peppers
- Sea salt ( Añana Mineral Salt recommended)
- 2 cloves of garlic
- 100% Arbequina Olive Oil
Put the cod to soak for 24 or 36 hours, changing the water every 8 hours.
Once this time has elapsed, remove the scales and bones and clean well with a cloth.
The second step is to make the vizcaina sauce.
To do this wash the choricero peppers, cut off the tops and put them to boil. Once they are ready, take them out of the water and remove the pulp.
At the same time, put the chopped onions and tomato in a casserole on the heat. When they are well done, add the pulp from the chorizo peppers, some pieces of bread and a bit of the pepper cooking water.
Leave it on the heat for another 15 minutes. Then pass everything through a blender and pour the sauce obtained into a saucepan.
Put the garlic into hot oil. When it starts to colour, remove it and replace it with the cod for 10 minutes.
Once it is ready, put the cod into the saucepan with the hot sauce and leave it on the heat for another 5 minutes.