Main CourseDinner

Bacalao a la Vizcaína

Name: Bacalao a la Vizcaína
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 9 h 55 min
Yield: 4 racions
Cuisine: spanish
Ingredients: 600 g salt cod skin on, bone in; 6 u choricero pepper dried; 2 u yellow onion finely chopped; 4 gra garlic minced; 4 cs olive oil; 250 ml fish broth; 1 u bay leaf; 1 pessic salt (opcional); 1 pessic black pepper freshly ground; 2 cs parsley fresh, chopped (opcional)

This classic Spanish dish features salt cod slowly simmered in a rich sauce made from rehydrated choricero peppers, onions, and garlic. It's a comforting and flavorful main course that highlights the unique taste of bacalao. Perfect for a special meal.

Una recepta original de Forkin

Temps total: 9 h 55 min
Racions: 4
Dificultat: Difícil

Informació sobre al·lèrgens: pot contenir peix. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

600 gsalt cod, skin on, bone in
6 uchoricero pepper, dried
2 uyellow onion, finely chopped
4 gragarlic, minced
4 csolive oil
250 mlfish broth
1 ubay leaf
1 pessicsalt(opcional)
1 pessicblack pepper, freshly ground

garnish

2 csparsley, fresh, chopped(opcional)

Estris

large bowl · large pot · dutch oven

Elaboració

Pas a pas

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.
Uns 8 h
Nota de cuina: Ensure the water is always cold to prevent the fish from cooking during desalting.
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.
Uns 30 min
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.
Uns 10 min
4
After desalting, drain the cod and pat it dry with paper towels. Cut it into serving-sized pieces.
Uns 5 min
5
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Uns 2 min
6
Add the chopped onion to the pot and sauté until it is very soft and translucent, about 10-12 minutes.
Uns 12 min
Nota de cuina: Cook the onion slowly to develop its sweetness.
7
Stir in the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it.
Uns 2 min
8
Add the scraped choricero pepper flesh to the pot and cook for 5 minutes, stirring occasionally.
Uns 5 min
9
Pour in the fish broth and add the bay leaf. Bring the sauce to a gentle simmer.
Uns 3 min
10
Carefully place the pieces of desalted cod into the simmering sauce. The fish should be mostly submerged.
Uns 1 min
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.
Uns 40 min
Nota de cuina: The sauce will thicken slightly as it cooks.
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.
Uns 1 min
13
Serve the Bacalao a la Vizcaína hot, garnished with fresh chopped parsley.
Uns 1 min
Nota de cuina: Traditionally served with boiled potatoes or crusty bread to soak up the delicious sauce.

Conservació

Com conservar-ho

Store leftover Bacalao a la Vizcaína in an airtight container in the refrigerator.

Com reescalfar-ho

Gently reheat on the stovetop over low heat until warmed through, adding a splash of broth or water if the sauce is too thick.