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 porcije
Cuisine: spanish
Ingredients: 600 g salt cod skin on, bone in; 6 kos choricero pepper dried; 2 kos yellow onion finely chopped; 4 strok garlic minced; 4 žlica olive oil; 250 ml fish broth; 1 kos bay leaf; 1 ščepec salt (neobvezno); 1 ščepec black pepper freshly ground; 2 žlica parsley fresh, chopped (neobvezno)

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.

Izvirni recept avtorja Forkin

Skupni čas: 9 h 55 min
Porcije: 4
Zahtevnost: Težko

Informacije o alergenih: lahko vsebuje ribe. Če imate alergijo, vedno preverite embalažo sestavin.

Priprava

Sestavine

600 gsalt cod, skin on, bone in
6 koschoricero pepper, dried
2 kosyellow onion, finely chopped
4 strokgarlic, minced
4 žlicaolive oil
250 mlfish broth
1 kosbay leaf
1 ščepecsalt(neobvezno)
1 ščepecblack pepper, freshly ground

garnish

2 žlicaparsley, fresh, chopped(neobvezno)

Oprema

large bowl · large pot · dutch oven

Postopek

Korak za korakom

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.
Približno 8 h
Kuharjeva opomba: 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.
Približno 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.
Približno 10 min
4
After desalting, drain the cod and pat it dry with paper towels. Cut it into serving-sized pieces.
Približno 5 min
5
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Približno 2 min
6
Add the chopped onion to the pot and sauté until it is very soft and translucent, about 10-12 minutes.
Približno 12 min
Kuharjeva opomba: 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.
Približno 2 min
8
Add the scraped choricero pepper flesh to the pot and cook for 5 minutes, stirring occasionally.
Približno 5 min
9
Pour in the fish broth and add the bay leaf. Bring the sauce to a gentle simmer.
Približno 3 min
10
Carefully place the pieces of desalted cod into the simmering sauce. The fish should be mostly submerged.
Približno 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.
Približno 40 min
Kuharjeva opomba: 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.
Približno 1 min
13
Serve the Bacalao a la Vizcaína hot, garnished with fresh chopped parsley.
Približno 1 min
Kuharjeva opomba: Traditionally served with boiled potatoes or crusty bread to soak up the delicious sauce.

Pravilno shranjevanje

Shranjevanje

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

Pogrevanje

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