Smoky Basque Bacalao a la Vizcaina with Red Peppers
A rich and smoky Basque stew featuring salted cod, vibrant peppers, and earthy flavors, perfect for a warm dinner.
Preparation
Get these tasks done before you start cooking.
Preparing the Cod
- 1
Soak the Cod
Soak the salted cod overnight in cold water, changing the water several times.
Tip: Do not rush the soaking process; it ensures the right balance of flavors.
- 2
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
- 1
Heat Oil and Sauté Onions
Heat olive oil in a large pan over medium heat. Add onions and sauté until translucent.
- 2
Cook Garlic and Peppers
Incorporate garlic and peppers, cooking until softened.
Tip: Use a mix of red and green peppers for a colorful and flavorful base.
How to Make Smoky Basque Bacalao a la Vizcaina with Red Peppers
Total time: 2 h 20 min · Yields 4 servings
- 1
Stewing the Base
Blend canned tomatoes with sugar, salt, and pepper. Add this blend to the sautéed onion and pepper mixture.
- 2
Incorporating Flavors
Stir in both smoked and sweet paprika, then pour in white wine and fish stock. Allow it to simmer for 15 minutes.
- 3
Adding the Cod
Gently place the cod pieces into the stew, ensuring it is well coated. Simmer for an additional 30 minutes.
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