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Bacalao a la Vizcaina
Delicious bacalao a la Vizcaina or Basque style salt cod steaks simmered in a rich piquillo pepper and tomato sauce! To die for...
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2 people
Calories per serving 540 kcal
Ingredients
- 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
Instructions
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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.