Dinner · 60 min · spanish

Bacalao a la Vizcaína

Spanish flavors, weeknight effort. Salt cod meets choricero peppers in a 60-minute dinner worth keeping in rotation.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Salt cod
• 6 Choricero peppers
• 1 Onion
• 4 cloves Garlic
• 2 Tomatoes
• 1/3 cup Olive oil
• 1 Bay leaf

Steps

1. Desalt the cod 36 hours, changing the water 4 to 5 times — under-soaked bacalao ruins the dish beyond rescue.
2. Soak the choriceros and scrape out the pulp; this brick-red pepper paste is the entire sauce.
3. Poach the cod in barely simmering water 8 minutes until it flakes in thick petals; lift out carefully.
4. Soften the onion and garlic in olive oil 12 minutes until sweet, add the choricero pulp and tomatoes, and simmer 15 minutes.
5. Blend the sauce silky and return it to the pan.
6. Nestle the cod into the sauce and simmer gently 10 minutes so it drinks up the flavor.
7. Serve with the sauce spooned generously over; Bilbao’s most beloved cod preparation, sweet-peppery and profound.

Build my plan — free

← All recipes