Basque Delight: Bacalao a la Riojana (Basque-style Salt Cod with Chorizo and Peppers)
Basque-style Salt Cod with Chorizo and Peppers, also known as Bacalao a la Riojana, is a traditional dish from the Basque region of Spain. This flavorful and hearty recipe combines salt cod with spicy chorizo and sweet peppers, creating a delicious and satisfying meal.
Ingredients
- 1 lb salt cod, soaked and desalted
- 1/4 cup olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 6 oz chorizo, sliced
- 1/2 cup dry white wine
- 1 can (14 oz) diced tomatoes
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened.
- Add the minced garlic, sliced bell peppers, and chorizo to the skillet. Cook for 5-7 minutes, until the peppers are tender and the chorizo is slightly browned.
- Stir in the soaked and desalted salt cod, white wine, diced tomatoes, and paprika. Season with salt and pepper to taste.
- Simmer the mixture for 20-25 minutes, until the flavors are well combined and the cod is tender.
- Garnish with fresh parsley before serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Large skillet Cutting board Sharp knife Wooden spoon
Tools
Stovetop
Serving suggestions
Serve the Basque-style Salt Cod with Chorizo and Peppers with crusty bread or over a bed of rice for a complete meal.
Tips & tricks
Soaking the salt cod in water for 24-48 hours, changing the water several times, is essential to remove excess salt before cooking.
Cost
$25