Taste of the Sea: Bacalao a la Vizcaína (Basque-style Salt Cod)
Basque-style Salt Cod, also known as Bacalao a la Vizcaína, is a traditional dish from the Basque region of Spain. This flavorful and hearty recipe features salt cod, tomatoes, peppers, and onions, creating a delicious taste of the sea.
Ingredients
- 1 pound salt cod, soaked and desalted
- 2 onions, thinly sliced
- 3 garlic cloves, minced
- 2 red bell peppers, roasted, peeled, and sliced
- 2 tomatoes, peeled and chopped
- 1/2 cup olive oil
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- 1/2 cup dry white wine
- 1/4 cup chopped parsley
Instructions
- Preheat the oven to 350°F (175°C).
- Place the soaked and desalted salt cod in a baking dish.
- In a skillet, heat the olive oil over medium heat and sauté the onions and garlic until soft.
- Add the roasted red peppers, tomatoes, paprika, cayenne pepper, salt, and pepper. Cook for 5 minutes.
- Pour the mixture over the salt cod in the baking dish.
- Add the white wine and sprinkle with chopped parsley.
- Cover the baking dish with foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cod is tender.
- Serve the Basque-style salt cod hot, garnished with extra parsley if desired.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 15g
Supplies
Baking dish Skillet Knife Cutting board
Tools
Oven Stovetop
Serving suggestions
Serve the Basque-style salt cod with crusty bread and a side salad 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
$20