Textual Chef Textual Chef

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

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

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.

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Keep this recipe

Prints the ingredients and method only.

The Spanish Kitchen 30 recipes from this kitchen in one printable PDF. $5, no account.

Questions

What is 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. This reference files it under Spanish dinner: made on the stovetop, rated medium and about 95 minutes start to finish.

How much time should I plan for Bacalao a la Vizcaina?

As written, 95 minutes: 50 of prep and 45 of cooking. The longest single stretch is step 3 (15 minutes): "Cook 2 thinly sliced yellow onion for 12 to 15 minutes until very soft."

What internal temperature should Bacalao a la Vizcaina reach?

For Bacalao a la Vizcaina, the target internal temperature is 145 F (about 65 C), given in step 5. A probe thermometer removes the guesswork.

Why pat it dry first in Bacalao a la Vizcaina?

Step 1 reads: "Pat 2 lbs cut into portions dried salt cod (bacalao), soaked and rinsed dry." Surface water has to boil off before anything can brown. Drying at step 1 means the food sears in the first minute instead of steaming.

Is there a substitute for dried chiles in Bacalao a la Vizcaina?

The entry for Bacalao a la Vizcaina calls for 2 tbsp dried choricero or ancho chili paste (or 2 tbsp tomato paste + 1/2 tsp smoked paprika). In its place: Another mild dried chile works, measure for measure. Without any, use a tablespoon of pure ancho or mild chili powder per chile.

Can I use a different white fish instead of the stock in Bacalao a la Vizcaina?

Yes. Any firm white fish of similar thickness works: cod, haddock, pollock and halibut are interchangeable here. Timing follows thickness, not species. As written, the entry for Bacalao a la Vizcaina uses 1 cup fish stock or cod soaking water (if not too salty).

Is Bacalao a la Vizcaina gluten-free?

Yes. As written, nothing in the ingredient list for Bacalao a la Vizcaina is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the stock.

Serve it with

Cook this free in the app

Textual Chef is 4,544 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.

More Spanish entries

All Spanish recipes · All Dinner recipes · All Cod recipes