Authentic Bacalao a la Vizcaína: A Step-by-Step Guide to Traditional Basque-Style Cod

Ingredients

  • 500 grams of salted cod
  • 6 large potatoes
  • 4 cloves of garlic
  • 2 large onions
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 can of peeled tomatoes (800 grams)
  • 1 small can of piquillo peppers (100 grams)
  • 1 teaspoon of sugar
  • 1 cup of olive oil
  • 1 bunch of parsley
  • Salt to taste

Steps and instructions

  1. Soak the salted cod in water for at least 24 hours, changing the water several times to desalt.
  2. Peel the potatoes and cut them into slices about 1/2 cm thick. Set aside.
  3. Peel and finely chop the garlic and onions. Set aside.
  4. Chop the red and green bell peppers. Set aside.
  5. Drain the can of tomatoes, keeping the juice. Crush the tomatoes with a fork. Set aside.
  6. Drain the can of piquillo peppers, keeping the juice. Cut the peppers into strips. Set aside.
  7. In a large saucepan, heat the olive oil. Add the garlic, onions, and bell peppers. Cook over medium heat until they are soft.
  8. Add the crushed tomatoes and the teaspoon of sugar. Cook for about 10 minutes.
  9. Add the potatoes and the cod. Mix well.
  10. Add the strips of piquillo peppers and their juice. Mix well.
  11. Season with salt to taste.
  12. Cover the saucepan and cook over low heat for about 30 minutes, or until the potatoes are done.
  13. Chop the parsley and sprinkle it over the Bacalao a la Vizcaína just before serving.

Tools for making

  • Large saucepan - Used to cook the Bacalao a la Vizcaína.
  • Knife - Needed to peel and chop the garlic, onions, and bell peppers.
  • Cutting board - Used to safely chop the vegetables.
  • Fork - Used to crush the canned tomatoes.
  • Spoon - Used for mixing and stirring the ingredients.
  • Measuring cup - Used to measure the olive oil.

Recipe variations

  • Replace the salted cod with fresh cod or any other white fish.
  • Add some sliced chorizo or bacon for extra flavor.
  • Include some sliced olives or capers for a tangy twist.
  • Replace the potatoes with sweet potatoes for a different flavor.
  • Add some smoked paprika or chili flakes to spice it up.
  • Use vegetable broth instead of water for a richer taste.
  • Add a splash of white wine or sherry to the sauce for a touch of acidity.
  • Include some diced carrots or peas for added color and texture.
  • Replace the parsley with cilantro or basil for a different herbal note.
  • Make it vegetarian by omitting the cod and adding extra vegetables like zucchini or eggplant.

Recipe overview

Bacalao a la Vizcaína is a traditional Spanish dish, specifically from the Basque region, known for its rich and comforting flavors. This recipe combines salted cod and potatoes, simmered together in a flavorful, tomato-based sauce infused with garlic, onions, and bell peppers. The dish is finished off with a sprinkle of fresh parsley for that extra punch of flavor. Although the list of ingredients may seem long, the process is quite simple and straightforward. The key to perfecting Bacalao a la Vizcaína is the slow, gentle cooking process which allows the flavors to meld together beautifully. The result is a hearty, delicious main course that is perfect for a family dinner or a special occasion. Get ready to take your taste buds on a journey to the heart of Basque cuisine!

Common questions

  1. How long should I soak the salted cod?
    Soak the salted cod in water for at least 24 hours, changing the water several times to desalt.
  2. How thick should I slice the potatoes?
    Peel the potatoes and cut them into slices about 1/2 cm thick.
  3. How should I chop the garlic and onions?
    Peel and finely chop the garlic and onions.
  4. How should I chop the bell peppers?
    Chop the red and green bell peppers.
  5. What should I do with the can of tomatoes?
    Drain the can of tomatoes, keeping the juice. Crush the tomatoes with a fork.
  6. What should I do with the can of piquillo peppers?
    Drain the can of piquillo peppers, keeping the juice. Cut the peppers into strips.
  7. How should I cook the garlic, onions, and bell peppers?
    In a large saucepan, heat the olive oil. Add the garlic, onions, and bell peppers. Cook over medium heat until they are soft.
  8. How long should I cook the crushed tomatoes?
    Add the crushed tomatoes and the teaspoon of sugar. Cook for about 10 minutes.
  9. When should I add the potatoes and cod?
    Add the potatoes and the cod to the saucepan. Mix well.
  10. When should I add the piquillo peppers?
    Add the strips of piquillo peppers and their juice. Mix well.
  11. How should I season the dish?
    Season with salt to taste.
  12. How long should I cook the dish?
    Cover the saucepan and cook over low heat for about 30 minutes, or until the potatoes are done.
  13. When should I add the chopped parsley?
    Chop the parsley and sprinkle it over the Bacalao a la Vizcaína just before serving.

Serving dishes and utensils

  • Large saucepan - Needed to cook the Bacalao a la Vizcaína.
  • Knife - Useful for peeling, chopping, and slicing ingredients.
  • Fork - Used to crush the tomatoes and mix the ingredients.
  • Cutting board - Provides a surface for safely chopping and slicing ingredients.
  • Measuring cup - Needed to measure the olive oil.
  • Spatula or wooden spoon - Used for stirring and mixing the ingredients.
  • Plates - To serve the Bacalao a la Vizcaína.
  • Sprig of parsley - Optional for garnishing the dish.
  • Bowl - Can be used for soaking the salted cod or serving the piquillo peppers.

Origin stories

Originating from the Basque region in Spain, Bacalao a la Vizcaína is a beloved dish often served during Christmas and other special occasions. An interesting fact about its star ingredient, salted cod, is that it played a pivotal role in the Age of Discovery. Preserved in salt, the cod could survive long ocean voyages, providing an important source of nutrients for sailors, including those from Spain. This historic significance, combined with the flavorful combination of peppers, tomatoes, and potatoes, makes Bacalao a la Vizcaína more than just a meal—it's a savory bite into centuries of Spanish history and culture.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.