Spanish Bacalao a la Vizcaína

Today on the Takrecipe website, we’re diving into the heart of Basque cuisine with Bacalao a la Vizcaína—a flavorful dish featuring salt cod bathed in a luscious red pepper and tomato sauce. This Spanish delicacy balances the delicate, flaky texture of cod with the bold, smoky, and slightly sweet flavors of its signature sauce. Perfect for seafood lovers, this dish is a must-try for an authentic Spanish dining experience

Ingredients (Serves 4)

• For the Bacalao (Salt Cod):
• 4 pieces of salted cod fillets (about 150g each)
• 1 liter water (for soaking)
• 2 tablespoons olive oil
• For the Vizcaína Sauce:
• 3 tablespoons olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 2 red bell peppers, roasted and peeled
• 3 ripe tomatoes, chopped
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt (adjust as needed)
• 1/4 teaspoon black pepper
• 1 cup fish stock (or water)
• 1 slice of day-old bread (for thickening, optional)
• For Garnish:
• Fresh parsley, chopped
• Crusty bread (for serving)

Desalting the Cod

Rinse the salted cod fillets under cold running water. Place them in a large bowl of fresh water and let them soak for 24 hours, changing the water every 6-8 hours to remove excess salt. After soaking, drain the cod, pat it dry, and set aside.

Making the Vizcaína Sauce

Heat 3 tablespoons of olive oil in a pan over medium heat. Sauté the chopped onions for about 5 minutes, until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Stir in the roasted red bell peppers, chopped tomatoes, smoked paprika, and ground cumin. Cook for 10 minutes, stirring occasionally. Pour in 1 cup of fish stock and let the sauce simmer for another 10 minutes until it thickens. Blend the sauce using an immersion blender for a smooth texture (or leave it chunky for a more rustic feel).

Cooking the Bacalao

Heat 2 tablespoons of olive oil in a separate pan over medium heat. Lightly sear the desalted cod fillets for 2-3 minutes on each side, until golden brown but not fully cooked through. Transfer the cod fillets into the Vizcaína sauce and let them simmer for 10 minutes, spooning the sauce over the fish occasionally.

Serving

Remove from heat and let it rest for 5 minutes before serving. Garnish with chopped parsley and serve with crusty bread.

Tips:

Perfect Desalting:

🟢Make sure to change the water frequently while soaking the cod. If not desalinated properly, the dish may turn out overly salty.

Enhanced Flavor:

🟢Roasting the red bell peppers before blending them into the sauce enhances the smoky and sweet flavors.

Thicker Sauce:

🟢Add a slice of day-old bread to the sauce while cooking to naturally thicken it and create a richer texture.