Bacalao a la Vizcaína
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.
Forkinによるオリジナルレシピ
- 合計時間
- 9 時間 55 分
- 人数
- 4
- 難易度
- 難しい
アレルゲン情報： 魚を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。
下ごしらえ
材料
材料
- 600 gsalt cod, skin on, bone in
- 6 個choricero pepper, dried
- 2 個yellow onion, finely chopped
- 4 片garlic, minced
- 4 大さじolive oil
- 250 mlfish broth
- 1 個bay leaf
- 1 ひとつまみsalt(お好みで)
- 1 ひとつまみblack pepper, freshly ground
garnish
- 2 大さじparsley, fresh, chopped(お好みで)
調理器具
large bowl · large pot · dutch oven
作り方
手順
- 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.
約8 時間
調理のヒント： 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.
約30 分
- 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.
約10 分
- 4
After desalting, drain the cod and pat it dry with paper towels. Cut it into serving-sized pieces.
約5 分
- 5
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
約2 分
- 6
Add the chopped onion to the pot and sauté until it is very soft and translucent, about 10-12 minutes.
約12 分
調理のヒント： 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.
約2 分
- 8
Add the scraped choricero pepper flesh to the pot and cook for 5 minutes, stirring occasionally.
約5 分
- 9
Pour in the fish broth and add the bay leaf. Bring the sauce to a gentle simmer.
約3 分
- 10
Carefully place the pieces of desalted cod into the simmering sauce. The fish should be mostly submerged.
約1 分
- 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.
約40 分
調理のヒント： 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.
約1 分
- 13
Serve the Bacalao a la Vizcaína hot, garnished with fresh chopped parsley.
約1 分
調理のヒント： Traditionally served with boiled potatoes or crusty bread to soak up the delicious sauce.
おいしく保存
Store leftover Bacalao a la Vizcaína in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat until warmed through, adding a splash of broth or water if the sauce is too thick.