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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.

95 minMediumServes 4380 cal/serving

SpanishDinnerStovetopPescatarianHigh ProteinLow CarbGluten-FreeDairy-FreeNut-FreeAlcohol-FreeCorn-Free

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

  1. 1

    Pat 2 lbs cut into portions dried salt cod (bacalao), soaked and rinsed dry. Verify it is no longer intensely salty before proceeding.

  2. 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.

  3. 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.

  4. 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).

  5. 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).

  6. 6

    Remove 2 bay leaves. Taste and add salt only if needed.

  7. 7

    Serve garnished with 1/4 cup chopped fresh flat-leaf parsley with 8 slices sliced crusty bread (for serving) alongside.

Questions

How long does Bacalao a la Vizcaina keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Bacalao a la Vizcaina?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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