Delicious bacalao a la Vizcaina or Basque style salt cod steaks simmered in a rich piquillo pepper and tomato sauce! This fish dish is to die for…
Salt cod is very popular in Spanish cuisine.
Bacalao is salt cod in Spanish, in Portuguese it’s bacalhau.
Bacalao a la vizcaina or salt cod Basque style is a classic Spanish recipe. It’s basically a salt cod steak simmered in a rich piquillo pepper and tomato sauce. However this is my version of this dish.
Salt Cod
Not all recipes use piquillo peppers but I thought it would be a great match for the tomatoes.
I also like to keep the sauce pretty chunky.
But if you like a more creamier texture, you can always mix the sauce with a stick mixer once you have removed the fish.
Easy Bacalao a la Vizcaina (Basque Salt Cod)
I prefer to cook the salt cod with the skin on here because it tends to fall apart easily while it is simmering. The skin helps to keep the meaty fish together.
I love salt cod so I have a bunch of salt cod recipes here on my blog.
You can find it everywhere here in Spain.
Salting fish is a technique that is very old. The main purpose of salting fish is to preserve it so it stays edible for a longer period of time. In earlier days there were no refrigerators or freezers so people needed to find other ways to keep food for longer.
Preserving Fish
Do you love salt cod as well?
Then check out my favorites: my creamy salt cod fish chowder or how about my salt cod fritters?
Back to this delicious bacalao a la Vizcaina.
Or Basque style salt cod steaks simmered in a rich piquillo pepper and tomato sauce! This fish dish is to die for…
I’m sure that you will love it!
Enjoy!
Easy Bacalao a la Vizcaina Recipe
Delicious bacalao a la Vizcaina or Basque style salt cod steaks simmered in a rich piquillo pepper and tomato sauce! To die for...
- 10,5 oz salt cod (350 g)
- 1 small red onion
- 3 medium garlic cloves
- 9 oz canned chopped tomatoes (250 g)
- 2 glasses dry white wine
- 9 oz canned piquillo peppers (250 g)
- 2 tbsp fresh parsley chopped
- 2 bay leaves
- olive oil
- pepper
- salt
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Put the salt cod in a high baking dish (or another large container) and add cold tap water until it's fully submerged. Let the cod soak for at least 8 hours in the fridge to get rid of the salt. Refresh the water twice.
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Once the salt cod has soaked enough, discard the water and pat the fish dry with some kitchen paper. Don't remove the skins because the cod will fall apart while cooking.
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Peel the garlic cloves and the red onion. Chop them up roughly. Pour a little olive oil in a large pan and add the chopped onion and garlic together with the bay leaves.
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Place the pan over medium heat and gently fry the onion and garlic for 5 minutes. Then pour in the canned chopped tomatoes and season with some pepper and salt.
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Stir and cook for 4 minutes. Drain the piquillo peppers and slice them up finely. Add them to the tomato sauce together with the white wine.
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Stir and cook the sauce for 5 minutes. Then add the salt cod steaks.
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Cover the cod with a couple of spoonfuls of the sauce and cover the pan. Turn the heat a little lower and cook the cod in the tomato sauce for 15 to 20 minutes. Stir regularly. In the end stir in the freshly chopped parsley.
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Check the seasoning and add extra pepper or salt to taste if necessary. Place the cooked cod steaks onto plates and divide the tomato sauce evenly. To have a creamier sauce, mix the sauce quickly using a stick mixer. Serve hot.
