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Bacalao a la Vizcaína Recipe

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5 from 1 vote
Bacalao a la Vizcaína is a traditional Spanish cod dish in a super flavorful pepper and onion sauce.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course Main Course
Cuisine Spanish

Equipment

  • Pots
  • Kitchen towels
  • Non-stick casserole dish
  • Spoons and knives

Ingredients

  • 1/4 cup olive oil
  • 3-4 cod loin steaks (around 600 gr.)
  • 6 dried choricero peppers
  • 4 garlic cloves thinly sliced
  • 1 white onion chopped
  • 1/2 cup fish broth
  • Sea salt to taste
  • pepper to taste
  • 1/4 cup fresh parsley

Nutrition

Calories: 2964kcal | Carbohydrates: 59g | Protein: 493g | Fat: 75g | Saturated Fat: 12g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 42g | Cholesterol: 1161mg | Sodium: 1890mg | Potassium: 13055mg | Fiber: 18g | Sugar: 35g | Vitamin A: 24707IU | Vitamin C: 973mg | Calcium: 587mg | Iron: 15mg
Servings: 4
Calories: 2964kcal

Notes

  • You can use store-bought choricero peppers flesh to make it easier.

Instructions

  • Pat the cod steaks dry with paper towels and season with salt and pepper.
  • Soak the choricero peppers in boiling water and let them rest for about 10
    minutes.
  • Remove the peppers from the boiling water and use a spoon to remove the
    flesh. Reserve.
  • Heat a non-stick casserole to medium and add the olive oil.
  • Add the garlic cloves and let them cook for a couple of minutes, just until
    golden brown. Remove and reserve.
  • Place the cod loins, skin side down, in the oil and let them cook for about 10
    minutes. Reserve.
  • In the same skillet, add a bit more oil if needed and add the onions. Let them
    cook until they are soft and start to brown, around 7 minutes.
  • Add the choricero peppers flesh and fish broth. Season with salt and pepper.
    Let them cook for a few more minutes, just until flavors blend.
  • Transfer the mixture to a blender - or use an immersion blender - and process
    the sauce until creamy.
  • Return the sauce to the skillet, let it get warm and add the cod back. Let it cook
    for 7 more minutes.
  • Top with the garlic cloves, olive oil and fresh parsley.
KEYWORD: Bacalao a la Vizcaína recipe