Karol Smith
Bacalao a la Vizcaína – Traditional Basque-Style Salt Cod Stew
Bacalao a la Vizcaína is a traditional Basque dish that features salt cod in a rich, savory tomato and pepper sauce. This flavorful and hearty stew is perfect for special occasions or a cozy family dinner. It combines the unique taste of salt cod with the sweetness of red peppers and the depth of tomatoes, making it a memorable culinary experience.
Ingredients:
– 2 lbs (900 grams) of salt cod, desalted
– 4 tablespoons of olive oil
– 1 large onion, finely chopped
– 3 cloves of garlic, minced
– 2 red bell peppers, roasted and sliced
– 1 cup of crushed tomatoes
– 1 cup of fish broth
– 1/2 cup of dry white wine
– 1 bay leaf
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Instructions:
1. Desalting the Cod: Start by desalting the cod. Place the salt cod in a large bowl and cover it with cold water. Let it soak for 48 hours, changing the water every 8 hours. After 48 hours, drain the cod and pat it dry with paper towels. Cut the cod into bite-sized pieces.
2. Sautéing Vegetables: In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the finely chopped onion and cook until it becomes soft and translucent, about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes.
3. Cooking the Peppers: Add the roasted and sliced red bell peppers to the pot. Stir to combine the ingredients and continue cooking for another 5 minutes until the peppers are tender.
4. Making the Sauce: Pour the crushed tomatoes into the pot. Stir in the fish broth, dry white wine, and bay leaf. Bring the mixture to a simmer and let it cook for about 15 minutes, allowing the flavors to meld together.
5. Adding the Cod: Gently add the desalted cod pieces to the pot. Stir carefully to coat the cod with the sauce. Season with salt and pepper to taste, keeping in mind that the cod is already slightly salty.
6. Simmering: Reduce the heat to low and let the stew simmer for about 20-25 minutes, or until the cod is cooked through and flaky. Stir occasionally to prevent the fish from sticking to the bottom of the pot.
7. Serving: Remove the bay leaf from the stew. Ladle the Bacalao a la Vizcaína into bowls and garnish with freshly chopped parsley.
8. Enjoy: Serve hot with crusty bread for dipping, and enjoy this traditional Basque salt cod stew!
