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Bacalao a la Vizcaína

Serves 4 to 6 Entree seafood, Fish

Bacalao a la Vizcaína

In the heart of Bizkaia, Bacalao a la Vizcaína is a staple of everyday cooking, a dish so familiar that recipes are rarely consulted. This home-style preparation reflects the region's straightforward approach, with generous portions and accessible seasoning that speak to the comfort of Spanish family meals.

The flavor is robust yet harmonious, where the saltiness of cod finds balance in the sweetness of onions and choricero peppers. Panceta adds a subtle depth, while ripe tomatoes lend acidity, all tied together with the richness of extra virgin olive oil. This dish is not about complexity but about the warmth of familiarity and the satisfaction of a well-loved tradition.

Ingredients

  • 4salt cod loins — desalted
  • 8choricero peppers — soaked and scraped
  • 3onions — very thinly sliced
  • 2ripe tomatoes — grated
  • 100 gpanceta — diced
  • 1 slicecountry bread — fried
  • 150 mldry white wine
  • 100 mlextra virgin olive oil
  • to tastefine sea salt

Method

  1. Begin by soaking the 8 choricero peppers in warm water for about 30 minutes until they are soft and pliable. Once softened, remove the seeds and stems, and scrape the flesh from the skins using a spoon. Set the flesh aside, as this will be crucial for the sauce's depth of flavor.
  2. Rinse the 4 salt cod loins under cold water to remove any excess salt, then pat them dry with paper towels. This ensures that the fish will sear properly without steaming. Set the cod aside on a plate.
  3. In a large skillet or wide pot, heat 100 ml of extra virgin olive oil over medium heat. Add 100 g of diced panceta and cook until it begins to render its fat and turns golden brown, which will add a rich flavor to the dish.
  4. Add 3 finely sliced onions to the skillet with the panceta and cook slowly, stirring occasionally, until the onions are soft and translucent. This should take about 10 minutes, and the onions should smell sweet and toasty.
  5. Incorporate the flesh of the choricero peppers and 2 peeled and chopped ripe tomatoes into the onion mixture. Cook until the tomatoes break down and the mixture becomes a thick, aromatic sofrito. Pour in 150 ml of dry white wine, allowing it to reduce slightly, which will enhance the sauce's complexity.
  6. Tear 1 slice of country bread into small pieces and add it to the pan. Stir it into the sofrito until it absorbs the flavors and begins to thicken the sauce. Taste and adjust with fine sea salt to your preference.
  7. Gently place the salt cod loins into the sauce, ensuring they are partially submerged. Cover the pan and cook on low heat, shaking the pan occasionally to prevent sticking, until the cod turns opaque and just firm to the touch.
  8. Finish the dish by drizzling a little extra virgin olive oil over the top before serving. This adds a final touch of richness and shine to the sauce, which should be glossy and aromatic. Serve immediately, allowing the flavors to be enjoyed at their peak.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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