Bacalao a la Vizcaína

تحضير المكوّنات

المكوّنات

طريقة التحضير

خطوة بخطوة

1. 1

   Begin by desalting the salt cod. Place the fish in a large bowl, cover it with cold water, and refrigerate for at least 8 hours, changing the water every 3-4 hours. For very thick pieces, you may need to desalt for up to 24 hours.

   حوالي 8 س

   ملاحظة الطاهي: Ensure the water is always cold to prevent the fish from cooking during desalting.

2. 2

   Rehydrate the choricero peppers by placing them in a bowl and covering them with hot water. Let them soak for about 20-30 minutes until soft.

   حوالي 30 د

3. 3

   Once softened, remove the peppers from the water, reserving the soaking liquid. Slit each pepper open and scrape out the flesh with a spoon, discarding the skin and seeds.

   حوالي 10 د

4. 4

   After desalting, drain the cod and pat it dry with paper towels. Cut it into serving-sized pieces.

   حوالي 5 د

5. 5

   Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.

   حوالي 2 د

6. 6

   Add the chopped onion to the pot and sauté until it is very soft and translucent, about 10-12 minutes.

   حوالي 12 د

   ملاحظة الطاهي: Cook the onion slowly to develop its sweetness.

7. 7

   Stir in the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it.

   حوالي 2 د

8. 8

   Add the scraped choricero pepper flesh to the pot and cook for 5 minutes, stirring occasionally.

   حوالي 5 د

9. 9

   Pour in the fish broth and add the bay leaf. Bring the sauce to a gentle simmer.

   حوالي 3 د

10. 10

    Carefully place the pieces of desalted cod into the simmering sauce. The fish should be mostly submerged.

    حوالي 1 د

11. 11

    Reduce the heat to low, cover the pot, and let the bacalao simmer gently for 30-40 minutes, or until the fish is flaky and cooked through. Avoid stirring too vigorously to prevent the fish from breaking apart.

    حوالي 40 د

    ملاحظة الطاهي: The sauce will thicken slightly as it cooks.

12. 12

    Taste the sauce and adjust seasoning with salt and black pepper if needed. Given the salt cod, you may not need much or any additional salt.

    حوالي 1 د

13. 13

    Serve the Bacalao a la Vizcaína hot, garnished with fresh chopped parsley.

    حوالي 1 د

    ملاحظة الطاهي: Traditionally served with boiled potatoes or crusty bread to soak up the delicious sauce.