Spanish

Bacalao a la Vizcaina (Salt Cod in Basque Red Pepper Sauce)

Name: Bacalao a la Vizcaina (Salt Cod in Basque Red Pepper Sauce)
Total time: 1 h
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1.5 lb dried salt cod; 4 dried choricero peppers; 2 large onion; 3 garlic cloves; 2 tomato; 4 tbsp olive oil; 1 tsp sweet paprika; 1 bay leaf; 1/2 tsp salt

Carmen @carmen_sevilla

Bacalao a la Vizcaina (Salt Cod in Basque Red Pepper Sauce) is Spanish home cooking, eaten at lunch. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

60 min Medium Diabetic friendly Low carb Pescatarian Halal Gluten free Dairy free

Ingredients

Serves

The quantities follow this count.

1.5 lb dried salt cod
4 dried choricero peppers
2 large onion
3 garlic cloves
2 tomato
4 tbsp olive oil
1 tsp sweet paprika
1 bay leaf
1/2 tsp salt

How to cook it

Soak the salt cod in cold water for 24 to 36 hours, changing the water two or three times, then drain, flake it into large pieces, and discard any bones.
Soak the dried choricero peppers in warm water for 30 minutes until soft, then scrape the flesh from the skins with a spoon and discard the skins.
Heat the olive oil in a wide pan and cook the chopped onion and garlic over low heat for about 20 minutes, stirring often, until deeply softened and sweet.
Stir in the chopped tomato, the scraped pepper flesh, the paprika, and the bay leaf, and simmer for 15 minutes until the sauce turns a deep red and thickens.
Blend the sauce until smooth, return it to the pan, nestle in the flaked cod, and simmer gently for 8 to 10 minutes so the fish warms through without breaking apart.
Taste before adding any salt since the cod already carries its own, fish out the bay leaf, and ladle the cod and its sauce into shallow bowls.

Watch how to cook Bacalao a la Vizcaina (Salt Cod in Basque Red Pepper Sauce)

Someone making it start to finish, so you can see what the steps look like.

Bacalao a la Vizcaína: Receta Tradicional. Play the video

Serve it with

A Spanish lunch is a plate rather than a single dish. These are the courses that normally sit beside Bacalao a la Vizcaina (Salt Cod in Basque Red Pepper Sauce), read from the same composition Dinejot builds a real meal from.

Something to sip
- Ajoblanco (Chilled Malaga Almond and Garlic Soup)
  
  20 min
The cooked vegetable
- Acelgas Rehogadas (Sauteed Chard with Garlic and Pimenton)
  
  25 min
What it is eaten with
- Arroz Blanco (Plain White Rice)
  
  20 min
Something cool and fresh
- Boquerones en Vinagre (Vinegar-Cured Anchovies)
  
  15 min

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Bacalao a la Vizcaina (Salt Cod in Basque Red Pepper Sauce) carries fish. It is free of the remaining 9 allergens on that list.

Every tracked allergen in Bacalao a la Vizcaina (Salt Cod in Basque Red Pepper Sauce)
Allergen	In this dish	Cook this instead
Peanuts	No
Tree nuts	No
Dairy	No
Gluten	No
Shellfish	No
Eggs	No
Soy	No
Fish	Yes	Ajoblanco (Chilled Malaga Almond and Garlic Soup)
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 370 kcal
Protein: 34 g
Carbs: 18 g
Fat: 18 g
Fiber: 3 g
Sugar: 7 g
Sodium: 720 mg
Saturated fat: 3 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Bacalao a la Vizcaina (Salt Cod in Basque Red Pepper Sauce) takes about 60 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch. Nothing in the calendar rules it out, so it is a year round dish.