Smoky Basque Bacalao a la Vizcaina with Red Peppers

Name: Smoky Basque Bacalao a la Vizcaina with Red Peppers
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Salted cod (bacalao); Olive oil; Onion; Garlic cloves; Red bell peppers; Green bell pepper; Smoked paprika; Sweet paprika; White wine; Fish stock; Canned tomatoes; Sugar; Salt and pepper

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

Salted cod (bacalao)

500g — soaked overnight and drained

Olive oil

2 tablespoons

For the Stew Base

Onion

1 large — finely chopped

Garlic cloves

4 — minced

Red bell peppers

2 — sliced

Green bell pepper

1 — sliced

For the Flavors

Smoked paprika

2 teaspoons

Sweet paprika

1 teaspoon

White wine

100ml

Fish stock

200ml

For the Tomato Sauce

Canned tomatoes

400g — chopped

Sugar

1 teaspoon

Salt and pepper

to taste

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.

Simmer on low heat.

Adding the Cod

Gently place the cod pieces into the stew, ensuring it is well coated. Simmer for an additional 30 minutes.

Plating & Serving