Bacalao a la Vizcaína (Codfish Stew)
Bacalao a la Vizcaína is a traditional Spanish dish from the Basque region, particularly around Vizcaya (Biscay). This iconic recipe features salt cod (bacalao) cooked in a rich, flavorful red sauce made primarily from dried peppers, onions, and garlic. It’s a dish deeply rooted in Spanish culinary history and is especially popular during festive occasions and religious holidays.
What makes this dish unique is its deeply developed sauce—smooth, slightly sweet, and intensely savory. The cod, known for its firm texture and mild flavor, absorbs the sauce beautifully, creating a perfectly balanced dish. Though it may seem complex, Bacalao a la Vizcaína is all about patience and layering flavors.
This stew is a wonderful choice if you want to explore authentic Spanish cuisine and impress your guests with something truly special.
Ingredients
For the cod:
400g salted cod (bacalao)
Water (for soaking/desalting)
For the Vizcaína sauce:
3 tbsp olive oil
2 large onions (thinly sliced)
5–6 cloves garlic (chopped)
3 dried red peppers (or ñora peppers, soaked and pulp removed)
2 medium tomatoes (chopped) or 1 cup canned tomatoes
1 slice bread (optional, for thickening)
1 tsp paprika
Salt (use carefully, as cod is salty)
1–2 cups fish or vegetable broth
Garnish:
Fresh parsley
Olive oil drizzle
How to Make Bacalao a la Vizcaína
Step 1: Desalt the cod
Rinse the salted cod under cold water. Soak it in water for 24–48 hours, changing the water every 6–8 hours to remove excess salt. Once ready, drain and cut into portions.
Step 2: Prepare the peppers
Soak dried peppers in warm water until soft. Remove the pulp and discard the skins.
Step 3: Cook the base
Heat olive oil in a large pan. Add sliced onions and cook slowly over medium-low heat until soft, golden, and caramelized (this may take 15–20 minutes).
Step 4: Add garlic and tomatoes
Add garlic and cook for a minute. Then add chopped tomatoes and cook until the mixture thickens.
Step 5: Build the sauce
Add the pepper pulp, paprika, and a slice of bread (if using). Pour in broth and let it simmer for 10 minutes.
Step 6: Blend the sauce
Blend the mixture into a smooth, thick sauce using a hand blender or regular blender.
Step 7: Cook the cod
Return the sauce to the pan and gently place the cod pieces into it. Simmer on low heat for 10–15 minutes until the fish is tender and fully cooked. Avoid stirring too much to keep the fish intact.
Step 8: Rest and serve
Let the dish rest for a few minutes. Garnish with parsley and a drizzle of olive oil before serving.
Chef’s Note
Properly desalting the cod is crucial—taste a small piece before cooking.
Slow-cooking the onions is key to achieving the sauce’s signature sweetness.
Ñora peppers give authentic flavor, but you can substitute with mild dried red peppers.
Avoid overcooking the cod—it should remain tender and flaky.
This dish tastes even better the next day as flavors deepen.
Nutritional Information (Approx. per serving)
Calories: 300–400 kcal
Protein: 30–35g
Carbohydrates: 10–15g
Fat: 12–18g
Fiber: 2–4g
Sodium: Varies (depending on desalting process)
Note: Values may vary based on ingredients and preparation.
FAQs
- What is bacalao?
Bacalao is salt-cured codfish commonly used in Spanish and Portuguese cooking.
- Can I use fresh cod instead of salted cod?
Yes, but the flavor will be milder. You may need to add a bit of salt to the sauce.
- What can I substitute for ñora peppers?
You can use dried red chilies or even roasted red peppers for a similar taste.
- How long can I store this dish?
It can be refrigerated for up to 2–3 days and reheated gently.
- What should I serve with Bacalao a la Vizcaína?
It pairs well with crusty bread, boiled potatoes, or rice.
Bacalao a la Vizcaína is a true celebration of Spanish culinary tradition. With its rich, velvety sauce and tender cod, this dish delivers deep, comforting flavors that make it a timeless favorite. Perfect for special occasions or when you want to try something authentic and unforgettable.
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