Bacalao A La Vizcaína Recipe
Salted cod in a Basque-style sauce.
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Ingredients
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Main Ingredients
Method
Preparation of Salted Cod
- 1
Soak the Cod
Place the salted cod fillets in a large bowl, cover with cold water, and let them soak for at least 24 hours, changing the water several times to remove excess salt.
- 2
Drain and Flake the Cod
After soaking, drain the cod fillets and pat them dry. Remove any skin and bones, and flake the fish into bite-sized pieces.
Sauce Preparation
- 3
Sauté Vegetables
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Then add the chopped red bell pepper and minced garlic, cooking for an additional 3 minutes.
- 4
Add Tomatoes and Spices
Stir in the chopped tomatoes, pimento, bay leaves, paprika, salt, and black pepper. Let the sauce simmer for about 15-20 minutes, stirring occasionally, until it thickens.
Combine and Cook
- 5
Add Cod to Sauce
Gently fold in the flaked cod into the sauce, ensuring it is well-coated. Let it cook for an additional 10 minutes on low heat to allow the flavors to meld.
- 6
Serve
Remove the bay leaves and serve hot, garnished with fresh parsley. Enjoy your Bacalao a la Vizcaína with crusty bread or over rice.
