Bacalao a la Vizcaina
A Basque salt cod classic in a rich brick-red sauce of dried chili peppers, sweet onions, and roasted red peppers that turns silky during a long braise. Plan ahead: soak the salt cod in cold water for 24 to 48 hours, changing the water every 8 hours, to desalinate before cooking.
Ingredients
- 2 lbs dried salt cod (bacalao), soaked and rinsed, cut into portions
- 6 tbsp extra-virgin olive oil
- 2 yellow onion, thinly sliced
- 6 cloves garlic, minced
- 1 jar jarred roasted red peppers, drained, sliced
- 2 tbsp dried choricero or ancho chili paste (or 2 tbsp tomato paste + 1/2 tsp smoked paprika)
- 1 can canned crushed tomatoes
- 1 cup fish stock or cod soaking water (if not too salty)
- 2 bay leaves
- 1/2 tsp black pepper, freshly ground
- 1/4 cup fresh flat-leaf parsley, chopped
- 8 slices crusty bread (for serving), sliced
Instructions
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1
Pat 2 lbs cut into portions dried salt cod (bacalao), soaked and rinsed dry. Verify it is no longer intensely salty before proceeding.
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2
Heat half the 6 tbsp extra-virgin olive oil in a wide skillet over medium heat. Sear 2 lbs dried salt cod (bacalao), soaked and rinsed for 2 minutes per side until lightly golden. Remove and set aside.
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3
Add remaining oil to the pan over medium-low heat. Cook 2 thinly sliced yellow onion for 12 to 15 minutes until very soft. Add 6 cloves minced garlic and cook 2 more minutes.
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4
Stir in 2 tbsp dried choricero or ancho chili paste (or 2 tbsp tomato paste + 1/2 tsp smoked paprika) and cook 2 minutes. Add 1 can canned crushed tomatoes, 1 jar drained, sliced jarred roasted red peppers, 2 bay leaves, and 1/2 tsp freshly ground black pepper. Simmer 10 minutes. Stir in 1 cup fish stock or cod soaking water (if not too salty).
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5
Nestle 2 lbs dried salt cod (bacalao), soaked and rinsed skin-side up into the sauce. Spoon sauce over tops. Cover and simmer on low heat for 12 to 15 minutes until cod is opaque, flakes easily, and reaches 145°F (63°C).
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6
Remove 2 bay leaves. Taste and add salt only if needed.
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7
Serve garnished with 1/4 cup chopped fresh flat-leaf parsley with 8 slices sliced crusty bread (for serving) alongside.