Bacalao A La Vizcaína (Basque Cod) Recipe

Are you ready to explore a delicious dish from the beautiful Basque region of Spain? Bacalao a la Vizcaína, also known as Basque Cod, is a flavorful recipe that has been enjoyed for centuries. This dish features salted cod cooked in a rich, spicy tomato sauce, making it a favorite among families and food lovers alike. The fusion of fresh ingredients and bold flavors truly brings this recipe to life, showcasing the essence of Basque cuisine.

Historically, Bacalao a la Vizcaína has roots that trace back to the fishing communities along the coast of Spain. Fishermen would preserve cod with salt, allowing it to last longer during long sea voyages. Today, this dish is not only a staple in Basque households but also a symbol of their rich culinary heritage. Its popularity lies in the way it brings people together, sharing stories and creating memories over a comforting meal.

Ingredients

*Note: If you can’t find salted cod, you can use fresh cod and season it with salt. Also, feel free to mix in other vegetables like carrots or potatoes for added texture!*

Step-by-Step Instructions

1. Prepare the Cod: If you’re using salted cod, soak it in water for 24 to 48 hours, changing the water every 8 hours. This will help remove excess salt. Once done, drain and pat it dry.

2. Cook the Base: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent. Then, add the minced garlic and cook for another minute.

3. Add Vegetables: Stir in the chopped tomatoes and red bell pepper. Cook for 10-15 minutes, allowing everything to soften and the flavors to blend.

4. Season the Sauce: Sprinkle in the smoked paprika, bay leaves, and black pepper. Mix well and let it simmer for about 5 minutes.

5. Cook the Cod: Gently place the cod into the sauce, making sure it’s well-covered. Reduce the heat to low, cover the skillet, and let it cook for 20-25 minutes. The fish should flake easily with a fork when it’s done.

6. Serve: Remove the bay leaves before serving. Garnish with parsley and enjoy your delicious Bacalao a la Vizcaína with crusty bread or over rice.

Nutritional Information

Tips and Tricks

– For a spicier version of Bacalao a la Vizcaína, add a pinch of cayenne pepper or some chopped chili peppers to the sauce.
– Ensure the cod is soaked long enough to remove excess salt; otherwise, the dish might be too salty.
– You can easily prepare the sauce in advance, making it a great meal option for busy days!

FAQs

What type of cod is best for this recipe?

The best choice is salted cod, as it adds authentic flavor and texture. However, fresh cod can be used if soaked in salt.

How do I know when the cod is cooked?

The cod is ready when it flakes easily with a fork and is opaque throughout.

Can I make this dish ahead of time?

Yes! You can prepare the sauce in advance and add the cod just before serving to keep it fresh.

What can I serve with Bacalao a la Vizcaína?

This dish pairs beautifully with crusty bread, rice, or even a fresh salad.

How long does leftover Bacalao a la Vizcaína last?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Is Bacalao a la Vizcaína spicy?

It’s mildly spicy, but you can adjust the spice level by adding more paprika or chili.

Can I use other types of fish?

You can try using other firm fish, but traditional Bacalao a la Vizcaína is best made with cod.

How do I soak the salted cod correctly?

Soak it in cold water for 24-48 hours, changing the water regularly to remove excess salt.

What is the origin of Bacalao a la Vizcaína?

This dish originates from the Basque region of Spain, known for its rich fishing history and flavorful cuisine.

Now you’re all set to create your own delicious Bacalao a la Vizcaína! Enjoy the cooking process and the delightful flavors of this traditional Basque dish.