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Bacalao a la Vizcaína
A classic Basque dish featuring salt cod simmered in a rich, sweet red pepper sauce. Traditionally served during Christmas Eve celebrations.
🧂 Ingrédients
- 600 g Salt cod (bacalao)(Look for thick, well-cured pieces. Ensure it's fully desalted before cooking.)
- 6 large Choricero pepper pulp(These are dried, sweet red peppers. You will need to rehydrate and scrape them to extract the pulp. If unavailable, you can substitute with good quality jarred roasted red peppers, but the flavor will be slightly different.)
- 2 large Yellow onions(Finely chopped.)
- 4 cloves Garlic(Minced.)
- 100 ml Extra virgin olive oil(Plus extra for poaching if needed.)
- 1 slice Day-old crusty bread(About 2 cm thick, for thickening the sauce.)
- 250 ml Water(For rehydrating peppers and adjusting sauce consistency.)
- to taste Salt(Use sparingly, as the cod is already salty.)
- to taste Freshly ground black pepper
👨🍳 Instructions
- 1
Desalt the salt cod: Rinse the salt cod under cold running water. Place it in a large bowl and cover generously with cold water. Refrigerate for at least 48 hours, changing the water 2-3 times a day. Taste a small piece after 48 hours to ensure it's no longer excessively salty. If still too salty, continue soaking and changing water. Once desalted, pat the cod dry and cut it into serving-sized portions (about 6-8 cm pieces).
⏱️ 48 hours - 2
Prepare the choricero pepper pulp: Place the dried choricero peppers in a bowl and cover with boiling water. Let them soak for about 30 minutes, or until softened. Drain the peppers, reserving some of the soaking liquid. Carefully scrape the flesh from the peppers using a spoon or knife, discarding the skins and seeds. You should have a thick, vibrant red pulp.
⏱️ 30-40 minutes - 3
Fry the bread and garlic: In a large, heavy-bottomed pan or Dutch oven, heat about 50 ml of the olive oil over medium heat. Fry the slice of bread until golden brown and crisp on both sides. Remove the bread and set aside. Add the minced garlic to the same pan and fry gently for about 1 minute until fragrant and lightly golden. Be careful not to burn the garlic. Remove the garlic and set aside with the bread.
⏱️ 5 minutes - 4
Sauté the onions: Add the remaining 50 ml of olive oil to the same pan. Add the finely chopped onions and cook over low heat, stirring occasionally, for about 20-25 minutes, or until very soft, translucent, and beginning to caramelize. This slow cooking is crucial for developing sweetness and depth of flavor.
⏱️ 25 minutes - 5
Build the sauce: Add the choricero pepper pulp and the sautéed garlic to the softened onions in the pan. Stir well and cook for another 5 minutes, allowing the flavors to meld. Add about 100 ml of water (or more if needed) to the pan, scraping up any browned bits from the bottom. Bring to a gentle simmer.
⏱️ 5 minutes - 6
Blend the sauce: Transfer the onion, pepper, and garlic mixture to a blender. Add the fried bread (torn into pieces) to help thicken the sauce. Blend until completely smooth. If the sauce is too thick, add a little more water (up to 150 ml total) until you reach a pourable, but still rich, consistency. Season with salt (carefully!) and freshly ground black pepper to taste.
⏱️ 5 minutes - 7
Poach the cod: Return the blended sauce to the clean pan or Dutch oven. Gently heat the sauce over low heat until it is warm but not boiling. Carefully place the desalted cod portions into the sauce, ensuring they are mostly submerged. Cover the pan and let the cod poach gently in the sauce for about 10-15 minutes, depending on the thickness of the cod. The cod should be opaque and flake easily when tested with a fork. During the last few minutes of cooking, you can gently shake the pan back and forth to help emulsify the sauce and create a glossy finish.
⏱️ 15 minutes - 8
Serve: Carefully transfer the cod portions to serving plates. Spoon generous amounts of the rich Vizcaína sauce over the cod. Serve immediately, garnished with a drizzle of good quality olive oil if desired.
⏱️ 2 minutes
💡 Conseils de pro
- ✓The key to authentic Bacalao a la Vizcaína is the quality of the choricero peppers. Use dried, sweet choricero peppers for the best flavor.
- ✓Don't rush the onion sauté; slow cooking brings out their natural sweetness and creates a smoother sauce base.
- ✓Gently shaking the pan during the cod poaching stage helps to create a beautiful, emulsified sauce. Avoid vigorous stirring, which can break up the delicate fish.
- ✓Taste and adjust seasoning carefully. Salt cod can vary in saltiness even after desalting.
- ✓This dish is a traditional centerpiece for Christmas Eve (Nochebuena) in the Basque Country.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- For a richer sauce, you can add a splash of white wine to the onions after they have softened, before adding the pepper pulp.
- Some recipes include a small amount of tomato paste or purée for added depth, though it's not strictly traditional for Vizcaína.
- Serve with boiled potatoes or crusty bread for soaking up the delicious sauce.