bacalao a la vizcaina recipe

Written ByJenny Smyth Posted on
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The Best bacalao a la vizcaina recipe

Bacalao a la vizcaina is a traditional Basque dish that has been a staple in my family’s meal rotation for years. This hearty and flavorful dish originates from the Basque Country in northern Spain, where it is typically prepared with salted cod, peppers, onions, and tomatoes.

The combination of these ingredients creates a rich, savory sauce that pairs perfectly with the tender, flaky cod. My kids love this dish because it has a mild, slightly sweet flavor from the peppers and tomatoes, and the cod is always so tender and moist.

It is a perfect recipe for a family dinner or a special occasion. The health benefits of bacalao a la vizcaina are numerous.

Salted cod is a great source of protein and omega-3 fatty acids, while the peppers and tomatoes provide essential vitamins and antioxidants. The dish is also relatively low in calories, making it a healthy option for those watching their weight.

One of the key home cooking techniques used in this recipe is soaking the salted cod overnight to remove excess salt. This step is crucial to ensure that the cod is tender and not overly salty.

Another important technique is cooking the peppers and onions slowly to bring out their natural sweetness and enhance the overall flavor of the dish. I highly recommend trying this recipe if you are looking for a delicious and nutritious meal that the whole family will enjoy.

Bacalao a la Vizcaina

4.9 from 1251 votes

Bacalao a la vizcaina is a traditional Basque dish featuring salted cod in a rich tomato and pepper sauce. This recipe serves 4 people and takes about 45 minutes to prepare and cook.

Prep Time30 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

1 lb salted cod
1 large onion, thinly sliced
3 cloves garlic, minced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 can (14 oz) diced tomatoes
1 tsp smoked paprika
1 tsp salt
1 tsp black pepper
2 tbsp olive oil
2 tbsp chopped fresh parsley, for garnish

👨‍🍳Directions

1Soak the salted cod in cold water overnight to remove excess salt.
2Drain and pat dry with paper towels.
3Cut the cod into 4 equal pieces.
4Preheat the oven to 350°F.
5In a large skillet, heat the olive oil over medium heat.
6Add the onion, garlic, and bell peppers.
7Cook, stirring occasionally, until the vegetables are softened and lightly browned, about 10-12 minutes.
8Make sure the garlic does not burn, and the onions become translucent.
9Once the vegetables are cooked, add the diced tomatoes, smoked paprika, salt, and black pepper.
10Stir well to combine and bring the mixture to a simmer.
11Cook for 5-7 minutes, until the sauce has thickened slightly.
12Place the cod pieces in a baking dish and pour the vegetable and tomato mixture over the top.
13Ensure the cod is fully covered with the sauce.
14Bake in the preheated oven for 20-25 minutes, or until the cod is cooked through and flakes easily with a fork.
15The cod should be white and opaque, and the sauce should be bubbling around the edges.
16Remove the dish from the oven and let it rest for a few minutes.
17Garnish with chopped fresh parsley before serving.
18Serve the bacalao a la vizcaina hot, with crusty bread or rice to soak up the sauce.

🔧Equipment

Large bowl
Skillet
Spatula
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 70mg🧂Sodium: 1200mg🌾Total Carbs: 25g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 30g

📝Notes

Tips: You can substitute fresh cod for salted cod if preferred. If using fresh cod, reduce the cooking time to 15-20 minutes to avoid overcooking.

Bacalao a la vizcaina is always a great idea for any occasion. This dish is perfect for family gatherings, as it serves a good number of people and is easy to prepare.

The rich, flavorful sauce and tender cod make it a crowd-pleaser. Leftovers can be stored in the refrigerator for up to 3 days, and reheated in the oven until warmed through.

Serve with crusty bread or rice to soak up the delicious sauce. This recipe is a must-try for anyone looking to add a hearty and flavorful dish to their meal rotation.

❓ Frequently Asked Questions About Bacalao a la Vizcaina

What type of cod should I use for this recipe?

You can use either salted cod or fresh cod for this recipe. If using salted cod, make sure to soak it overnight to remove excess salt. If using fresh cod, reduce the cooking time to avoid overcooking.

Can I make this dish ahead of time?

Yes, you can prepare the sauce and cod mixture ahead of time and store it in the refrigerator. When ready to serve, simply reheat in the oven until the cod is cooked through.

What can I serve with bacalao a la vizcaina?

Bacalao a la vizcaina pairs well with a variety of sides. Crusty bread is a classic choice to soak up the rich sauce. You can also serve it with rice, potatoes, or a side salad.

Can I freeze leftover bacalao a la vizcaina?

While you can freeze leftover bacalao a la vizcaina, the texture of the cod may change upon thawing. It is best to consume this dish within a few days of preparation for optimal freshness and texture.

How can I adjust the spiciness of this dish?

If you prefer a spicier dish, you can add a pinch of cayenne pepper or a diced jalapeño to the sauce. If you prefer a milder dish, simply omit the smoked paprika or reduce the amount used.

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