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.
An original recipe by Forkin
- Total time
- 9 hr 55 min
- Serves
- 4
- Difficulty
- Hard
Allergen information: may contain fish. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 600 gsalt cod, skin on, bone in
- 6 pcschoricero pepper, dried
- 2 pcsyellow onion, finely chopped
- 4 clovegarlic, minced
- 4 tbspolive oil
- 250 mlfish broth
- 1 pcsbay leaf
- 1 pinchsalt(optional)
- 1 pinchblack pepper, freshly ground
garnish
- 2 tbspparsley, fresh, chopped(optional)
Equipment
large bowl · large pot · dutch oven
The method
Step by step
- 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.
About 8 hr
Cook’s note: 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.
About 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.
About 10 min
- 4
After desalting, drain the cod and pat it dry with paper towels. Cut it into serving-sized pieces.
About 5 min
- 5
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
About 2 min
- 6
Add the chopped onion to the pot and sauté until it is very soft and translucent, about 10-12 minutes.
About 12 min
Cook’s note: 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.
About 2 min
- 8
Add the scraped choricero pepper flesh to the pot and cook for 5 minutes, stirring occasionally.
About 5 min
- 9
Pour in the fish broth and add the bay leaf. Bring the sauce to a gentle simmer.
About 3 min
- 10
Carefully place the pieces of desalted cod into the simmering sauce. The fish should be mostly submerged.
About 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.
About 40 min
Cook’s note: 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.
About 1 min
- 13
Serve the Bacalao a la Vizcaína hot, garnished with fresh chopped parsley.
About 1 min
Cook’s note: Traditionally served with boiled potatoes or crusty bread to soak up the delicious sauce.
Keep it good
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.
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