Smoky Basque Bacalao a la Vizcaina with Red Peppers
Traditional Spanish Stewed Cod
A rich and smoky Basque stew featuring salted cod, vibrant peppers, and earthy flavors, perfect for a warm dinner.
- 1 h 45 min
- 4
- Intermediate
Ingredients
For the Cod
For the Stew Base
For the Flavors
For the Tomato Sauce
Preparation
Preparing the Cod
Soak the Cod
Soak the salted cod overnight in cold water, changing the water several times.
Do not rush the soaking process; it ensures the right balance of flavors.
Dry and Cut
Drain the cod well and pat dry with a clean cloth. Cut into large pieces and set aside.
Preparing the Stew Base
Heat Oil and Sauté Onions
Heat olive oil in a large pan over medium heat. Add onions and sauté until translucent.
Cook Garlic and Peppers
Incorporate garlic and peppers, cooking until softened.
Use a mix of red and green peppers for a colorful and flavorful base.
Cooking Process
Stewing the Base
Blend canned tomatoes with sugar, salt, and pepper. Add this blend to the sautéed onion and pepper mixture.
Incorporating Flavors
Stir in both smoked and sweet paprika, then pour in white wine and fish stock. Allow it to simmer for 15 minutes.
Adding the Cod
Gently place the cod pieces into the stew, ensuring it is well coated. Simmer for an additional 30 minutes.
Plating & Serving
Smoky Basque Bacalao a la Vizcaina with Red Peppers
Smoky Basque Bacalao a la Vizcaina with Red Peppers
Serve Warm
Serve in shallow bowls, ensuring each portion has a mix of cod and vegetables with plenty of sauce.